Almond, Apple Cinnamon Scones
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Almond, Apple Cinnamon Scones
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Ingredients
Servings:
Instructions
  1. Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
  2. Stir the flour, sugar, baking powder, baking soda, and salt together in a mixing bowl.
  3. Cut in the shortening with the flour mixture until the mixture resembles coarse corn meal. (Use two forks or a pastry blender)
  4. Stir in the apples.
  5. Whisk 1 egg, yogurt, milk, and almond extract together in a small bowl until smooth.
  6. Stir the egg mixture into the flour mixture just until blended.
  7. Gather the dough, and place the dough on a lightly floured surface; knead 4 to 5 times.
  8. Pat dough into a 7 inch diameter circle about 1 1/2 inch thick.
  9. Cut dough into 8 wedges, and place on prepared baking sheet.
  10. TOPPING:
  11. Whisk the milk and 1 egg together in a small bowl.
  12. Brush tops of scones with the egg mixture.
  13. Sprinkle each scone with cinnamon sugar and almonds.
  14. Bake in preheated oven until tops are golden brown, and a toothpick inserted in center comes out clean, about 20 minutes.
  15. Remove from oven and cool on a wire rack. Serve warm or at room temperature.
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Dried Apricot Couscous
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Dried Apricot Couscous
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Ingredients
Servings:
Instructions
  1. In a medium-size baking dish, stir together couscous and apricots.
  2. Mix boiling water and salt in a measuring cup.
  3. Pour over couscous, and immediately cover the dish with foil. Let stand until liquid is absorbed, about 5 minutes.
  4. Remove foil, and fluff couscous with a fork.
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Fresh Peach Cobbler
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Fresh Peach Cobbler
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Ingredients
Servings:
Instructions
  1. Preheat oven to 400 degrees F
  2. In a large saucepan combine 1/2 cup sugar, cornstarch, and cinnamon.
  3. Stir in peaches and lemon juice, tossing until peaches are evenly coated.
  4. Cook filling over medium heat, stirring constantly until mixture thickens and boils. Boil 1 minute.
  5. Pour mixture into an ungreased 2 quart casserole dish. Keep mixture hot in oven while you make topping.
  6. TOPPING:
  7. In a medium bowl combine flour, 1 tablespoon sugar, baking powder, and salt.
  8. Mix thoroughly, then cut in shortening until mixture looks like fine crumbs.
  9. Add milk and stir until mixture is evenly moistened.
  10. FINAL STEP:
  11. Remove peach filling from oven and drop dough onto peaches in 6 equal-size spoonfuls.
  12. Return cobbler to oven and bake 25 to 30 minutes or until topping is golden brown.
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Fresh Corn Salsa
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Fresh Corn Salsa
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Instructions
  1. In a large pot of boiling water, cook the corn until just tender, 3 to 4 minutes.
  2. Cool the corn under running water.
  3. With a sharp knife, cut the kernels off the cobs.
  4. Place the corn kernels in a large bowl.
  5. Mix in the onion, chilies, tomato, cilantro, oil, and lime juice.
  6. Season to taste with salt.
  7. Serve cold or at room temperature.
  8. Makes 3 cups
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Cilantro Zucchini Hummus
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Cilantro Zucchini Hummus
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Ingredients
Servings:
Instructions
  1. Add all ingredients, except cilantro, into a blender or food processor.
  2. Process until creamy and smooth.
  3. Stir in cilantro.
  4. Serve chilled with pita chips or veggies!
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Strawberry Shortcake
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Strawberry Shortcake
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Ingredients
Servings:
Instructions
  1. Mix strawberries with 3 tablespoons sugar and refrigerate while juices develop, at least 30 minutes.
  2. Preheat the oven to 400 degrees F.
  3. Sift together the flour, baking powder, baking soda, remaining 2 tablespoons sugar, and salt in a medium bowl.
  4. Add heavy cream and mix until just combined.
  5. Place mixture in an ungreased 8-inch square pan and bake until golden, 18 to 20 minutes.
  6. Remove shortcake from pan and place on a rack to cool slightly.
  7. Cut into 6 pieces and split each piece in half horizontally.
  8. Spoon some of the strawberries with their juice onto each shortcake bottom.
  9. Top with a generous dollop of whipped cream and then the shortcake top.
  10. Spoon more strawberries over the top and serve.
Whipped Topping
  1. Using a mixer, beat the heavy cream, sugar, vanilla, and lemon zest until soft peaks form, about 1 1/2 to 2 minutes.
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Stuffed Bell Peppers: Red-Green-Yellow-Orange-Purple
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Stuffed Bell Peppers: Red-Green-Yellow-Orange-Purple
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Instructions
  1. Preheat the oven to 400 degrees F.
  2. Lightly drizzle olive oil into a 13 x 9 x 2 inch baking dish.
  3. Whisk the onion, parsley, egg, ketchup, garlic, salt, and pepper in a large bowl to blend.
  4. Stir in the cheese and bread crumbs.
  5. Mix in the turkey.
  6. Cover and refrigerate the turkey mixture until chilled.
  7. Fill pepper halves with chilled turkey mixture, dividing equally and mounding slightly.
  8. Arrange the stuffed peppers in the baking dish.
  9. Pour the marinara sauce over the stuffed peppers.
  10. Bake uncovered until the vegetables are tender and beginning to brown.
  11. Insert meat thermometer, filling must register 165 degrees F.
  12. Cook about 45 minutes.
  13. Transfer the stuffed vegetables to a platter and serve.
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Grilled Tri-Colored Pepper Salad
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Grilled Tri-Colored Pepper Salad
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Instructions
  1. Place bell peppers on grill, skin-side down.
  2. Grill bell peppers for 10 to 12 minutes or until skin is charred.
  3. Place charred bell peppers in paper bag. Close bag; set aside to cool 10 to 15 minutes.
  4. Remove skin with paring knife; discard skin.
  5. Place bell peppers in shallow glass serving dish.
  6. Combine oil, vinegar, garlic, salt and black pepper in small bowl; whisk until well combined.
  7. Pour over bell peppers.
  8. Let stand 30 minutes at room temperature.
  9. Sprinkle bell peppers with cheese and basil just before serving.
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Apricot Sunshine Breakfast Cake
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Apricot Sunshine Breakfast Cake
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Ingredients
Servings:
Instructions
  1. Heat oven to 375°. Mix sugar, egg and shortening thoroughly. Stir in milk. Blend in flour, baking powder and salt. Melt butter. Sprinkle as much cinnamon over brown sugar as you wish.
  2. Halve and pit apricots. Place rounded side up in rows of four. You may need fewer or more apricots, depending on their size. Spread cake mixture over apricots.
  3. Bake 25-35 minutes. When done place a plate over pan and flip cake out of pan. Place a walnut half in each apricot cup. Serve warm.
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Curried Acorn Squash and Apple Soup
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Curried Acorn Squash and Apple Soup
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Instructions
  1. Place squash halves, cut side down, on an aluminum foil-lined baking sheet.
  2. Bake at 350° for 45 minutes or until tender. Scoop out pulp, discarding shells; set pulp aside.
  3. Melt butter in a Dutch oven over medium heat; add 4 cups chicken broth, apples, and next 5 ingredients.
  4. Cook, stirring often, 25 to 30 minutes or until apples and potatoes are tender.
  5. Remove from heat, and let cool slightly (about 5 to 10 minutes).
  6. Process squash pulp, apple mixture, and remaining 3/4 cup chicken broth, in batches, in a food processor or blender until smooth, stopping to scrape down sides.
  7. Return purée to Dutch oven. Stir in whipping cream and honey, and simmer, stirring occasionally, 15 to 20 minutes or until thoroughly heated.
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Strawberry Muffins
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Strawberry Muffins
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Ingredients
Servings:
Instructions
  1. Preheat oven to 400°F. Spray muffin tin with nonstick cooking spray or line muffin cups with paper cupcake liners.
  2. In a large bowl combine flour, sugar, baking powder, baking soda and salt, stir well until all ingredient are well blended.
  3. In another bowl, whisk together the buttermilk, butter, eggs and vanilla. Make a well in the middle of the dry ingredients and pour liquid mixture in and the strawberries.
  4. Using a large spoon, gently fold ingredients just until moist. Do not over mix.
  5. Spoon the batter evenly into 12 muffin cups. Sprinkle each muffin with about 1/2 teaspoon sugar, if desired.
  6. Bake 20 to 25 minutes.
  7. Makes 12 muffins
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