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Scones- Two Recipes: Cranberry Orange and Lemon Poppyseed

Scones were a favorite at Sweets and Eats and were always ordered for breakfast at Stevens Catering. Their success was related to two different steps. First, I added more liquid because a soft dough creates a softer product. This rule holds true for all dough. Also, I grated the butter instead of cutting in. It is faster but has the same result. Just be sure to toss a little flour mixture over the butter several times as it is grated. If not you will have one solid mass of butter that will have to be cut in thus defeating the purpose of grating. I use this technique for biscuits, pie dough and any dough calling for butter. I hope this improves your baking. Enjoy!

Today I made the Cranberry Orange Scones. I forgot how wonderful they are. I was short on having enough cranberries, so I added a few chopped, dried apricots. What a nice addition! I think you could substitute any dried fruit and have a great scone. Light, fluffy, fruity- just what I needed this morning. Hope you try them!

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Cranberry Orange Scones

Servings 8 scones
Author Sarah Stevens

Equipment

  • bench knife
  • grater
  • pastry brush

Ingredients

  • 2 cups all purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 tablespoons sugar
  • 1 tablespoon grated orange rind
  • 1 stick butter
  • 1 cup buttermilk
  • 1 cup dried cranberries

Topping

  • 1 tablespoon milk
  • 1 tablespoon sugar

Instructions

  • Combine first six ingredients. Grate in butter, occasionally tossing with some of the flour mixture.
  • Add buttermilk and cranberries and stir just until moistened.
  • Turn dough out on lightly floured surface; pat into an 8 inch circle. Cut circle into 8 wedges using a bench knife.
  • Place 1 inch apart on parchment paper lined baking sheet. Brush with milk and sprinkle with 1 tablespoon sugar.
  • Bake at 425 degrees for 15 minutes or until golden.

Notes

Dry ingredients and butter can be combined ahead of time and stored in the refrigerator.  Cranberries and buttermilk can be added right before placing in the oven.
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Lemon Poppyseed Scones

Course Breakfast
Cuisine American
Keyword bread, lemon, poppyseed
Servings 8 scones

Equipment

  • grater
  • bench knife

Ingredients

  • 2 cups all purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 tablespoons sugar
  • 1 tablespoon grated lemon rind
  • 1 stick butter
  • 1 teaspoon poppyseed
  • 1 cup buttermilk

Lemon Glaze

  • 1 lemon juice
  • powdered sugar enough for glaze

Instructions

  • Combine first six ingredients. Grate in butter, occasionally tossing with some of the flour mixture.
  • Add buttermilk and poppyseeds and stir just until moistened.
  • Turn dough out on lightly floured surface; pat into an 8 inch circle. Cut circle into 8 wedges using a bench knife.
  • Place 1 inch apart on parchment paper lined baking sheet.
  • Bake at 425 degrees for 15 minutes or until golden.
  • While scones are baking, juice one lemon and add powdered sugar to make a thin glaze.
  • Glaze scones after removing from oven.

Notes

Dry ingredients and butter can be combined ahead of time and stored in the refrigerator. Poppyseeds and buttermilk can be added right before placing in the oven.

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    Bolognese Penne Pasta

    Bolognese is another name for a meat sauce with milk or cream. This recipe develops flavor by reducing the milk and wine while leaving all the flavor. If you turn the heat up and stir constantly, it does not take long and well worth the flavor imparted. I have included two types of pasta; one using regular penne pasta and another low calorie option of pasta made with zucchini and a Veggetti. Topping with Parmesan cheese packs a lot of flavor in one tablespoon. Both are delicious and nice to have as options when trying to reduce calories. Enjoy!

    Bolognese over Pasta
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    Bolognese Meat Sauce

    Course Main Course
    Cuisine Italian
    Keyword heavy cream, meat sauce, pasta
    Servings 4
    Author Sarah Stevens

    Equipment

    • Veggetti for making squash pasta

    Ingredients

    • 1 small yellow onion chopped
    • 1 lb. lean ground beef
    • Black pepper ground fresh from mill
    • ½ tsp red pepper flakes
    • 1 cup skim milk
    • ½ cup red wine
    • 28 oz can crushed tomatoes
    • Salt to taste
    • 1 T pesto or Italian Seasonings to taste
    • 1 packet of Truvia Sweetner or 1 T sugar
    • Cooked Zucchini Pasta or regular cooked spaghetti
    • Grated Parmesan Cheese

    Instructions

    • Brown beef and onion on high in heavy bottom pot. Stir until brown and meat begins to stick and brown on sides of pot. Add pepper, red pepper and a pinch of salt.
    • Add the milk and let it simmer until it has evaporated completely. Stir frequently.
    • Add the wine and simmer until evaporated. Stir frequently. Add the tomatoes and stir well. Add pesto and sweetener and salt to taste. When the sauce begins to bubble, turn down heat and simmer for at least 30 minutes or up to 3 hours to develop flavor. Add ½ cup water if necessary to prevent sticking.
    • Serve over Penne Pasta or Zucchini Pasta made with a Veggeti and topped with Parmesan Cheese

    Zucchini Pasta

    • Make zucchini pasta with Veggetti using one zucchini per person.
    • Place in pasta bowl and microwave for one minute or until desired doneness.
    • Serve Bolognese Sauce over zucchini.

    Notes

    Notes: Milk protects from acidic bite of tomatoes.
    Evaporating the wine retains the flavor but not the alcohol. Can substitute cooking wine but be sure to reduce salt.

    This site contains affiliate links to products. I may receive a commission for purchases made through these links, at no cost to you. Products are examples of what I own or what I recommend in order to help you make the best choice for you. Thank you for your support.

      Taco Soup

      My dear friend, Bootsie, gave me this recipe. There are many Taco Soup recipes, but this one does not have the preservatives of packaged taco seasoning. The recipe calls for several canned ingredients making it fast and easy, but the fresh onions, bell pepper and seasonings give this recipe its fresh flavor. Enjoy!

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      Taco Soup

      Course Main Course
      Cuisine Mexican
      Keyword cherry tomatoes, corn meal, ground beef, Ranch Beans, Veg-All
      Author Bootsie Eakin

      Ingredients

      • 2 to 3 pounds ground beef
      • 1 large onion chopped
      • 1 large green pepper chopped
      • 3 tablespoons chili powder
      • salt and pepper to taste
      • 1 14 oz. Can cream style corn
      • 1 14 oz. Can Ranch Style Beans
      • 1 28 oz. Can tomatoes
      • 2 14 oz. Can Veg-All Mixed Vegetables

      Instructions

      • Brown ground beef, onion and pepper. Add remaining ingredients and simmer until ready to serve. (If in a pinch, you can serve immediately, but it is best to simmer 1 hour.)

        French Bread Pudding with Rum Sauce

        When we needed dessert for a crowd, Stevens Catering would serve bread pudding. We would put three recipes to a hotel pan, bake it and hold it in a warmer until arriving on site. We kept it warm in a chafing dish and served it with its own sauce. We often served two kinds: French Bread Pudding with Rum Sauce and Very Berry Bread Pudding with Orange Sauce. Both recipes are very light and were a hit every time we served them. Here is the recipe for French Bread Pudding. Enjoy it!

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        French Bread Pudding

        Inspired by Southern Living
        Course Dessert
        Cuisine American
        Keyword french bread, Rum sauce
        Servings 8

        Equipment

        • 8 inch square baking dish

        Ingredients

        • 1/2 cup pecans toasted and chopped
        • 1/2 cup butter softened
        • 1 cup sugar
        • 4 eggs
        • 1 3/4 cups milk
        • 1 1/2 teaspoons ground cinnamon
        • 1 1/2 teaspoons ground nutmeg
        • 1 1/2 teaspoons vanilla extract
        • 5 cups French bread cubes 1 inch

        Rum Sauce

        • 3 tablespoons butter
        • 1 tablespoons flour
        • 1/2 cup sugar
        • 1 cup whipping cream
        • 2 tablespoons Rum
        • 1 tablespoon vanilla extract
        • 1 teaspoon ground nutmeg

        Instructions

        • Cream butter; gradually add sugar, beating well. Add eggs, and beat well. Stir in milk, cinnamon, 1 1/2 teaspoons nutmeg, and vanilla, mixing well. Stir in pecans and bread cubes mixing just until moist. Spoon into a greased 8 inch square baking dish. Cover and bake at 350 degrees for 45 minutes; uncover and bake 10 minutes. Serve warm with Rum Sauce.
        • Rum Sauce: Melt butter in a small saucepan; whisk in flour and cook 5 minutes. Stir in sugar and whipping cream; cook 3 minutes. Stir in Rum, vanilla, and nutmeg, and simmer 5 minutes. Yield 1 1/2 cups

        For Very Berry Bread Pudding with Orange Sauce click here.

          Very Berry Bread Pudding with Orange Sauce

          Bread pudding has always been so heavy, so I never cared for it. I was eating at a local tea room and was encouraged to order the Very Berry Bread Pudding. It was a delight– light, filled with berries and topped with a wonderful sauce. I had to have the recipe but it was not available. So that was my challenge to develop a recipe myself.

          I started with a French bread pudding and left the spices and raisins out. I then added frozen mixed berries and took a Rum Sauce recipe to make an orange sauce. I left out the Rum and spices and added orange liquor and orange juice concentrate for flavoring. Orange juice could be used but I wanted the intense orange flavor, so I went with the orange juice concentrate. The recipe became a favorite at Stevens Catering events. I hope you enjoy the recipe!

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          Very Berry Bread Pudding with Orange Sauce

          Inspired by Southern Living
          Course Dessert
          Cuisine American
          Keyword french bread, mixed berries, orange sauce
          Servings 8
          Author Sarah Stevens

          Equipment

          • 9×13 inch baking dish

          Ingredients

          • 1/2 cup butter softened
          • 1 cup sugar
          • 1 3/4 cups milk
          • 1 1/2 teaspoons vanilla extract
          • 5 cups French bread cubes 1 inch
          • 1 pkg mixed frozen berries chopped and toasted

          Orange Sauce

          • 3 tablespoons butter
          • 1 tablespoon all purpose flour
          • 1/2 cup sugar
          • 1 cup whipping cream
          • 2 tablespoons orange liquor
          • 1 tablespoon vanilla extract
          • 1 tablespoon orange juice consentrate

          Instructions

          • Cream butter; gradually add sugar, beating well. Add eggs and beat well. Stir in milk, and vanilla; mix well. Add bread cubes and stir until just moist. Spoon into a greased baking dish. Sprinkle frozen berries over mixture. Cover and bake at 350 degrees F for 45 minutes.Uncover and bake for 10 minutes. Serve warm with Orange Sauce.
          • Orange Sauce: Melt butter in a small saucepan; whisk in flour and cook 5 minutes. Stir in sugar and whipping cream; cook 3 minutes. Stir in orange liquor, orange juice consentrate and vanilla. Simmer 5 minutes. Yield: 1 1/2 cups.

          For a traditional bread pudding, try my French Bread Pudding with Rum Sauce. Recipe

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