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Reply
| | From:  Genie· (Original Message) | Sent: 5/27/2008 9:15 PM |
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Reply
| | | From: Genie· | Sent: 5/28/2008 8:38 PM |
Starbucks Caramel Scones - Genie 3 cups unbleached all purpose flour
1/2 cup unsalted butter
1/3 cup sugar
1/2 teaspoon salt
1 tablespoon baking powder
modest pinch of nutmeg or cloves
3/4 cup milk or cream -- (3/4 to 1)
1 egg
1 1/2 teaspoons pure vanilla
1/2 teaspoon butterscotch extract (optional)
1 cup butterscotch chips
1/2 cup grated walnuts (optional) Topping:
1/3 cup butterscotch chips - finely chopped in
food processor
1 egg white - whisked
confectioner's sugar (optional) Preheat oven to 425 F. Line top sheet of doubled
up baking sheets with parchment paper or line 8
tuna tins with muffin liners and spray inner sides
with non-stick cooking spray. In a food processor, place the flour and butter and
pulse to break up butter. Add sugar, baking powder, salt and nutmeg or cloves
and pulse to combine. Turn out dough into a large bowl. Make a well in the
center and stir in cream, vanilla, butterscotch extract
and egg. Stir to make a soft dough. Fold in butterscotch
chips. Scoop onto baking sheet or into prepared tins.
Brush tops with egg white and add ground butterscotch
chips. Bake until browned - 16-18 minutes. Dust with
confectioner's sugar when cool.
NOTES : Make these scones free form with a large
ice-cream scoop or in tuna cans. Clean the cans
thoroughly of course.
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Reply
| | | From: Genie· | Sent: 5/28/2008 8:39 PM |
Starbuck’s Blueberry Muffins - Genie
3 cups unbleached flour
1-cup sugar
1-tablespoon baking powder
1/2-teaspoon salt
1-cup milk
1/3 cup melted butter
2 eggs
1 1/2 cups blueberries
Vegetable oil spray
Preheat oven to 375 degrees. Blend dry ingredients and set aside. Combine milk, melted butter, and eggs; blend well. Add to the dry ingredients and mix with a fork until just blended. Gently fold in blueberries. Spoon batter into muffin tins lightly sprayed with vegetable oil. Bake until golden brown. Makes 12 muffins.
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Reply
| | | From: Genie· | Sent: 5/28/2008 8:52 PM |
ROSE PETAL DROP SCONES
The Wildflower Inn on Cape Cod2 1/4 Cups UNBLEACHED, ALL PURPOSE FLOUR 2 tsp. SUGAR 2 tsp. BAKING POWDER 1/2 tsp. BAKING SODA 3/4 tsp. SALT 1/2 tsp. cinnamon 1/4 Cup (1/2 stick) UNSALTED BUTTER 1/3 Cup Coarsely ground PISTACHIOS NUTS (shelled, unsalted) 1 Cup HEAVY CREAM 1 TBS. ROSE WATER 2 TBS. ROSE PETALS, cleaned and finely shredded. NO PESTICIDES. ICING 1 Cup CONFECTIONERS SUGAR
3 TBS. ROSE WATER
1 TBS. RED CURRENT JELLY
Pre - heat the oven to 425 degrees. In a large bowl, combine the flour, sugar baking powder, baking soda, salt and cinnamon. Cut in the butter and mix until coarse crumbs form. Stir in the pistachios. In a separate bowl, combine the cream and the rose water. Stir in the shredded rose petals. Add the rose mixture to the dry ingredients. Stir until a soft dough forms. Drop dough by the teaspoonful onto an ungreased baking sheet. Bake 10 to 12 minutes, or until golden brown. Prepare the icing. In a small bowl, combine the powdered sugar, rose water and the red current jelly. Whisk until smooth. Add another teaspoon of rose water if the mixture is too thick. Drizzle over the warm scones. Serves 24. | |
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Reply
| | | From: Genie· | Sent: 5/28/2008 8:53 PM |
| These scones put Starbucks to shame. The dough can be hard to assemble
but just keep pushing it, don't add more water. I substitue 1 cup
milk and 1 cup half/half for the whipping cream and just dump it in,
have even used Hazelnut creamer (coffeemate). I also add almost 1 cup
of the toffee bits. (Can be found at Trader Joe's). Also, I cut back
the baking powder to 1 tablespoon plus 1/4 teaspoon. These freeze
great. I do a semi-sweet and milk chocolate mix for the chips and as
the scones are farily large, I make 2 rounds instead of one. In case
your scones don't brown easily, I had to increase the temp to about
385 and they came out perfectly. This is a very sweet scone. If
you don't need all the scones at once, store the dough on a plastic
wrapped cookie sheet for a few days and after brushing with butter
and sugar pop them in the oven--they don't dry out.
CHOCOLATE CHIP-TOFFEE SCONES
3 1/4 cups all purpose flour
1/2 cup sugar
1 tablespoon plus 1 teaspoon baking powder
1/4 teaspoon salt
1 cup semisweet chocolate chips
1/2 cup walnuts, toasted, chopped
1/2 cup chocolate-covered English toffee bits
2 cups chilled whipping cream
2 tablespoons (1/4 stick) unsalted butter, melted
Additional sugar
Preheat oven 375°F. Lightly butter 2 heavy large baking sheets.
Combine flour, 1/2 cup sugar, baking powder and salt in large bowl.
Stir in chocolate chips, nuts and toffee bits. Beat cream in another
large bowl until stiff peaks form. Fold whipped cream into dry
ingredients. Turn dough out onto lightly floured surface. Knead
gently until soft dough forms. about 2 minutes. Form dough into ball;
pat out to form 1 1/4-inch-thick round. Cut dough into 12 wedges.
Transfer wedges to prepared baking sheets, spacing apart. Brush with
melted butter. Sprinkle with additional sugar. Bake until golden
brown, about 20 minutes. Serve warm.
Makes 12.
Source: Fresh Cream Cafe, Ann Arbor MI
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Reply
| | | From: Genie· | Sent: 5/28/2008 9:00 PM |
| Starbucks Orange Oatmeal Flat Scones 2 1/2 C. all purpose flour
2 C. oatmeal
1 C. sugar
1 t. salt
1 T. baking powder
1/2 t. baking soda
1/2 C. very cold unsalted butter, cut into small chunks
1 egg
1/2 C. orange juice
1/4 t. Boyajian orange or tangerine oil or extract
1 C. raisins, plumped and dried
Glaze:
milk, sugar, orange zest
Line a large baking sheet with parchment paper (double two sheets if you have them �?one inside the other). Preheat oven to 425 F.
In a large bowl, place flour, oatmeal, sugar, salt, baking powder, baking soda and mix together. Cut or rub in butter to make a mealy mixture.
Stir in egg and orange juice. Add orange oil or extract. Mix to make a soft dough. Turn out onto a lightly floured board and knead for a few minutes.
Roll or pat out into a thickness of 1/2 inch. Using a serrated cookie cutter, cut into disks or rounds. Brush with milk and sprinkle with sugar and orange zest.
Bake until nicely browned �?about 14 minutes.
Source: Starbucks Coffee
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Reply
| | | From: Genie· | Sent: 6/2/2008 8:22 PM |
Papa Fiasco's Blueberry Walnut Coffee Cake - Maryfran
1/4 cup butter, softened
1/4 cup real maple syrup*
1/4 cup honey
1 egg, beaten
1 1/2 teaspoons vanilla
1/3 cup milk
1 cup white flour
1/2 cup whole wheat flour
2 teaspoons baking powder
1 teaspoon cinnamon or to taste
1/2 teaspoon salt (optional)
2 to 3 tablespoons cream cheese, softened
1 cup chopped walnuts**
1 to 2 cups blueberries (may use frozen)***
1/4 cup confectioners sugar for topping.
Preheat oven to 350 degrees.
Add the maple syrup and honey to the butter in a bowl and beat until smooth and creamy, then add the egg, milk and vanilla and mix well.
Combine the flours, cinnamon, salt, and baking powder. Slowly add to the butter mixture and mix them well together. Add the cream cheese and mix well into the batter.
Now add the nuts, mix well. Then add the blueberries and mix gently. If they're frozen, it's easier to mix without getting blue batter and no berries! Pour the batter into a greased tube pan.
Bake in the oven for 45 minutes. Use a cake tester or toothpick to test when done. If you stick the toothpick into the middle and it comes out clean, it's probably done. It should brown slightly at the edges and pull away just a bit from the edge of the pan.
Take it out of the oven and let it cool for a good half hour to an hour before removing from the pan. Just place a large plate upside down over the pan and turn them both over. If the cake doesn't drop out, tap the pan or give it a good 'drop' onto the plate.
You can cut it up and eat it right now while it's still warm or wait till it cools and sprinkle the top with confectioners sugar.
*If your blueberries are on the tart side, you can add a little extra maple syrup or honey, but not too much or the blueberry flavor will be lost.
**You can substitute just about any kind of chopped nuts for the walnuts or even use sunflower seeds.
***You can also substitute for the blueberries. Raisins may be good, or other berries.
Because of the blueberries, keep this cake in the refrigerator!
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Reply
| | | From: Genie· | Sent: 8/21/2008 10:26 PM |
| Cracker Barrell Fried Apples (Copycat/Clone)
6 Tart apples; sliced
1 tsp. Lemon juice
1/4 cup Bacon drippings
1/4 cup Brown sugar
1/8 tsp. Salt
1 tsp. Cinnamon
1 dash of nutmeg
In a large skillet, melt bacon drippings. Pour apples evenly over skillet bottom. Sprinkle lemon juice over them, then brown sugar, then salt. Cover and cook over low heat for 15 minutes until apples are tender and juicy. Sprinkle with cinnamon & nutmeg.
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Reply
| | | From: Genie· | Sent: 9/22/2008 2:39 AM |
Waffle House® Waffles 1 1/2 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon baking soda
1 egg
1/2 cup plus 1 tablespoon granulated sugar
2 tablespoons butter, softened
2 tablespoons shortening
1/2 cup half & half
1/2 cup milk
1/4 cup buttermilk
1/4 teaspoon vanilla Combine flour, salt and baking soda in a medium bowl. Stir to combine. Lightly beat the egg in another medium bowl. Add the sugar, butter, and shortening and mix well with an electric mixer until smooth. Add the half & half, milk, buttermilk and vanilla. Mix well. Add the dry flour mixture to the wet mixture while beating. Mix until smooth. Cover and chill overnight. (You can use batter right away if you like, but a good 12-hour chill makes the batter better.) Rub a light coating of vegetable oil on a waffle iron. Preheat the waffle iron. Leave the batter out of the refrigerator to warm up a bit as your waffle iron is preheating. Spoon 1/3 to 1/2 cup of batter into the waffle iron and cook for 3 to 4 minutes or until the waffles are light brown.
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