I really enjoy fresh cranberries, but they’re tough to find outside of the holiday season. I will often buy a bag or two for the freezer when they’re available. These scones are a refreshing treat—and especially tasty with a hot cup of tea.
2 ½ c. flour
½ c. sugar
2 t. baking powder
½ t. salt
½ t. ground cloves (or the zest of one lemon)
¼ c. cold butter, grated
1 c. whipping cream
¾ c. fresh cranberries, coarsely chopped
2 t. milk
2 T. sugar
Combine first 5 ingredients.
Add butter, mixing until crumbly.
Add whipping cream and cranberries, stirring just until moistened.
Turn dough out onto lightly-floured surface; knead 5 or 6 times—basically until mixture holds together well and can be shaped into 8” circle.
Cut disc into 8 wedges and place on lightly-greased baking sheet. Prick wedges 3-4 times each with fork. Brush with milk and sprinkle with sugar.
Bake at 425 for 18-20 minutes, or until lightly browned.
These are especially good warm. They freeze well when wrapped tightly.
I don’t like green tomatoes. I’ve tried. Believe me, I’ve tried. I’ve tried them friend, in chutneys, in salsas and in relishes. I just can’t get into them. I can eat them, but I don’t enjoy them.
Thank you to my friend, Charlene, for sharing this tasty recipe. It’s definite proof that if you add enough sugar to anything, it can be good.
This makes two standard loaves.
1 1/2 c. sugar
1 c. oil
1 t. salt
1 T. vanilla
2 c. grated green tomatoes, drained
3 c. flour
1 1/4 t. baking soda
1/2 t. baking powder
3/4 t. cinnamon
3/4 c. dried fruit of your choice, chopped to the size of raisins
1 c. chopped nuts, if desired
Beat eggs well and add sugar, oil, salt, vanilla and tomatoes.
Sift dry ingredients separately, then gradually add to tomato mixture. Stir in raisins and nuts.
Pour into greased bread pans and bake at 350 for 45 minutes.
This is a delicious and simple special-occasion breakfast that is quick to put together for company. You can certainly substitute raspberry preserves if you’d like. If you’re having a large, brunch-type gather, these rich, filling “sandwiches” can easily be halved.
4 oz. cream cheese, softened
2 T. powdered sugar
2 T. strawberry preserves
8 slices sturdy bread
½ c. half-and-half or whole milk
2 T. sugar
4 T. butter
Combine cream cheese and powdered sugar in a small bowl; mix well. Stir in preserves.
Spread cream cheese mixture evenly over 4 slices of bread; top with remaining slices to form sandwiches.
Whisk together eggs, half-and-half and sugar in a medium bowl; set aside.
Melt 2 tablespoons butter in a large skillet over medium heat. Dip each sandwich into egg mixture, completely covering both sides.
Cook sandwiches 1-2 minutes per side or until golden.
Makes 4 sandwiches.
My friend, Christie, ran across this recipe a couple of years ago and thought I might like to try it out. I did, and I’m glad. These biscuits are a fun change of pace for the usual zucchini fare. Oh, and these biscuits freeze very nicely.
3/4 cup zucchini, shredded (about 1 small zucchini)
1 1/2 teaspoons salt, divided
1 cup grated cheddar or other cheese of your choice (hot pepper is good!)
2 1/2 cups of flour
1 tablespoon baking powder
1 stick butter, super cold and grated
1 cup milk
Preheat oven to 450 degrees.
Shred the zucchini. Using a cheese cloth, add the zucchini to the center and squeeze all of the excess water out. Transfer to a small bowl and add 1/2 teaspoon salt and a dash of flour. Mix and let stand for 10 minutes.
In a large bowl, sift flour, baking powder and salt. Working quickly, add the grated butter and work with your hands until mixture resembles cornmeal.
Add the milk, zucchini and cheddar until moistened. Drop batter, using two tablespoons, on a baking sheet lined.
Bake for 10-12 minutes, or until edges are golden brown.
Makes 15 or so biscuits
My good friend, Tif, passed this recipe along to me, and it’s a good one–a nice change from the usual zucchini bread.
NOTE: Zucchini and summer squash are virtually inter-changeable.
2 cups flour (fresh ground whole wheat works best, but unbleached all purpose flour works too)
1 tsp salt
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp ginger
1/2 tsp cinnamon
2/3 cup oil (olive or coconut oil is great!)
3/4 cup honey (or 1 cup sugar)
2 cups summer squash
Sprinkle with chopped, sugared dried ginger root if you want to after you’re poured the batter into the tins.
Mix together and pour in muffin tins.
Bake at 350 for about 15 minutes.
These freeze wonderfully once baked.
We used this recipe with blueberries for years with great success. I recently added some frozen black raspberries to the batter instead, and I daresay the end result was even better. These are always a winner at my house, and if I want them to last more than two days, I have to wrap them up and stick them into the freezer right after they’ve cooled.
4 c. all-purpose flour
1 ½ c. sugar
½ c. butter, softened
1 c. milk
4 t. baking powder
1 t. salt
2 c. berries (I usually add the berries when they’re frozen so that they don’t all sink to the bottom of the muffin cup.)
Combine flour and remaining ingredients (except berries). Mix well, then stir in berries.
Fill muffin cups 2/3 full of batter.
Bake at 375 for about 20 minutes, or until toothpick comes out clean.
These are sooooo good with a cup of hot tea or a glass of cold milk. Rhubarb is rich in vitamin C as well as in dietary fiber, so it makes a healthy addition to this muffin. I sometimes add a bit of cinnamon to the batter with the flour. Mmm!
These are great make-ahead muffins and will freeze beautifully. If you are using frozen rhubarb, break it apart as much as possible and stir it into the batter while still frozen. You may need to add a few minutes to the baking time.
1 c. brown sugar (I usually use a scant cup.)
1 c. buttermilk (I usually use 1 T. lemon juice with enough milk to make 1 cup.)
½ c. oil
2 t. vanilla
1 ½ c. rhubarb, diced
Mix well, then add:
2 ½ c. flour
1 t. baking powder
1 t. baking soda
½ t. salt
Pour into muffin tins. You are free to sprinkle them with cinnamon & sugar at this point if you’d like.
Bake at 350 degrees for 20 minutes or until no indentation remains when you lightly touch tops with finger.