I wouldn't swear to it, but this might be my fav currant scone recipe posted
way above when talking about scones. It's the only one I found on my saved recipes on cd's. (I just don't remember adding applesauce for moisture, but I haven't made scones in a long time either.)
Currant Scones
3-1/2 cups unbleached all-purpose flour
1 Tbs. Baking flour
1/4 tsp. Salt
1/2 cup applesauce
2 large eggs, lightly beaten
1 tsp. Vanilla extract
1 cup currants or other dried fruit
Whisk together the dry ingredients. Stir together the wet ingredients in a separate bowl. Pour the wet ingredients into the dry and stir until just mixed. Add the dried fruit. The dough will be the consistency of a drop cookie batter. Turn the dough onto a lightly floured surface and pat it into a 1-1/2” thick circle. Cut it into rounds or 8 triangular scones. Place scones on a lightly greased baking sheet and bake in a preheated 425º oven for 12-15 minutes, until nicely browned.
Watch'ya got cookin' 2014
I really like scones.
Yep, me too. I'm thinking to try making some crumpets soon.
I like scones too, and thankfully I have more success with them than I do rolled biscuits. Thank you Darius for the recipe. I don't think I have ever had currant "anything"; I think it's about time that changed. :)
Funny, I have never had a crumpet in my life. Shameful, I know.
http://www.karlssonrobotics.com/cart/copper-tape-2-50ft/?gclid=CIL488G3uLwCFcEDOgodLikAeA
If it lasts for many seasons....
or
http://www.ebay.com/itm/like/201011609271?lpid=82
if narrow, double it up...?
Crumpets are quite similar to English muffins, both being griddle cakes, but crumpets unlike English muffins use no yeast, just baking soda. They generally are not split open to add condiments as English muffins generally are used. The condiments for crumpets are usually put on top.
speediebean, I always soak my dried currants a bit before adding them to a recipe. Otherwise they are just too hard.
I do that with dried cranberries, too.
I like the nooks and crannies of split English muffins. Don't think I've had a crumpet either.
I only had some soup for dinner. Had a colonoscopyntoday and didn't feel like eating tonight. Made some scrambled eggs when I got home.
Speaking of English Muffins---
I make Muffin Pizzas. They are nice for grab and go.,,can be re-heated in a toaster oven.
Also--a nice pot-luck contribution. I make them (sometimes) when we have bake
sales at the HD. Everyone loves these. They go for $1 each. It IS a fundraiser!
Mix your pizza topping--anything you want--(Not the cheese...yet) and sautee in a frying pan.
I do sausage, pepperoni, diced onions, garlic, mushrooms, green and/or red peppers,
little celery, some hot flakes, and pizza sauce--or ,make your own from Tomato products.
Split the muffins open. Spray with Garlic flavored OO and put in oven to toast.
Remove and top with your "Topping mixture". Top with shredded Mozarella cheese
and bake in oven till cheese melts. These are very, very good.
You can "go to town" with anything you want in the topping.
Sally--try these--your Guys will love them!!! Gita
Yay Jan, good for you !!
Yep Gita they would!
Sally, et al---Forgot to say that---
You can make oodles of the Muffin Pizzas ahead of time and freeze them.
They thaw out nicely and re-heat to original crispness in a Toaster oven.
Microwave works too--but, you know what that does to breads...mushy...
G.
YIPPEEEEEE Jan, and THANK YOU!!!!!!!!!!! < =D
Gita, I haven't made those English Muffin pizzas in ages... guess it's time to play with them again! =)
My oldest is Scott, 23 - (and now I don't have to keep saying which kid I am discussing...LOL ) he's the nutrition freak and also is working on meal making skills in anticipation of one day being out of the house, so Scott is planning, buying for, and making dinner tonight
(cue chorus of angels--AAAAAAHHHHHH!!!!)
Big Caesar salad with chicken, and bread with olive oil herb dip action
Ohhh, sally---
I see the apron strings starting to ravel.....
I think Scott should make dinner at least twice a week.
Practice makes perfect.....and you can assist with suggestions...
More and more--it is the men that are cooking....Love it!
I realize that to men, 'cooking" often means firing up the grill--that's macho!
But--I love grilled anything--and have only used min (that I bought last spring)
only twice.
All other times--it holds about 6 pots of plants on the side trays...;o)
Gotta stop that!!!
grill as plant rack hahaha!
AAAAAAHHHHH!!!!! Love it
Chicken pram tonight.
Dinner party tomorrow-pork tenderloin, sweet potatoes roasted cauliflower. Two desserts, bread, and a salad are being brought by the others. Yippee!!!
Sunday, soup and chili fellowship. Need to make some chili( turns out more like a bean bake) and a dessert.
Chili, what's not to love! No recipe here, just some standard things I do and 'ingredients' I stock and some taste adjustments I've come to like.
Meat. If fattier, chill after browning and scoop off solidified fat or drain off. I like my meat to have chunkier pieces and not be all small and uniform. Bulk sausage works. A pound of frozen ground beef can be plunked in a cast iron fry pand and flipped several times scraping the browned partial cooked layers to the sides until inner frozen chunk can be broken apart, gives the random texture I like. Ground turkey I saute with onions and hit with some soy /tamari/ or worchestershire for brown color and flavor of its own.
Onions. Lots! I prefer a sweeter onion if avail in Winter to the standard. I use almost equal parts meat and onion. I cut my onions a bit chunkier than most and saute them in the big pot to which I'll add every thing else when they are softened a bit in some oil. Throw in 2-9 cloves of garlic!
Tomatoes. Favotites 1 large can of Tuttarosa crushed tomatoes blue or green can. Add to big pot of onions, stir. I can Muir Glen Pizza Sauce (Really bright fresh flavor I love that adds to other flavors but doesn't overwhelm or get lost) Add to pot and add meat. cover while working on beans (opening cans!)
Beans.1 can each light and dark kidney. I always mash my beans a bit to break skins and really mash about a third as that is my 'thickening' ie more mashed beans thicker chili. Stir in big pot and let simmer covered.
Taste. Plenty good to eat as is with maybe a little salt and whatever 'heat' (chili..) suits. Taste it first. My non standard secret additions at the end are a good tablespoon o brown sugar and cinnamon! Try it on a lille bowl to see for yourself, This cuts any 'greasy' from cheaper meat and smoothes out that end taste beans can have.
To stretch this add another can or two of slightly mashed beans and some water if too thick or add another can of beans to left overs and old beans taste more like sauce and newly added beans taste like beans in a delicious sauce.
Prep time 1/2 hr eating enjoyment as long as it lasts!
I will be throwing a freezer crockpot meal into the slow cooker--chicken with black beans and cream cheese. Never made it before, also has chopped tomatoes and onions in it, will shred the chicken once done. Hope it turns out tasty. I will report back.
Catbird, that sounds really cool! Yes please report back, I would love to hear how it turned out!
Judy, that sounds like some really yummy chili!! Hmmm... may have to add chili to the next menu. ;) To it, I would add chunks of beef, like a cheap cut of roast... and decrease the ground beef. (not much of a ground beef fan). And maybe a teensy bit of freshly ground Allspice!? < =D Never thought of mashing up (some of) the beans before, GREAT idea!! =)
chili here today!
sometimes i add diced squash to sneak an extra veg into young kids. CHili can def be played with.
I will be cooking Chili also--later this week.
My incentive was a "Chili Cookoff" we are having at the HD as a fundraiser
for the Employee Fund. We have lunches and dinners and bake sales several
times a year to raise money. HD DOES NOT pay for everything we hold for the
employees--a biggie is the Christmas party. Also--the Thanksgiving Dinner.
For the Chili lunch/dinner (besides it being a contest of sorts) one will get
Chili of their choice,
a Hot Dog, and a salad for $5. Deserts will be extra.
I am out of Chili anyway--so i will cook my regular big pot-full on Friday.
Take a small crock-pot of it to HD on Sat. AM--give a big bowl-full to my daughter--
give some to Olga--my Spanish neighbor--take some to my 2 favorite Guys Sunday
at work for dinner--and that will take care of the huge amount I will have cooked...
In this cold weather--I really want to cook something comforting... G.
Last night's dinner was chicken pot pie. (or, as I call it, "Chicken Pot Pie and I Don't Care" - sung to the tune of "Jimmy Crack Corn"). A little added paprika and Worcestershire to the 'gravy' gave it some nice Oomph! (thank you for the idea, Judy!!)
Singing away here!!! Hehehe
Everything sounds good!!!
I sautéed onion, carrots and celery first then ground beef, then ground turkey. I used some taco seasoning packets. To the crockpot it all went with two cans of tomatoes, salsa and then different beans until the pot was full. Will have to tryna little cinnamon.
Yummy Jan, that sounds fabulous!! Got plain ol' boring burgers on the menu for tonight... maybe I could use that meat to make chili instead!? =)
I picked up an on sale a thick London broil, and did it as a pot roast, with carrots and potatoes. Holly entered the house from work and said " I'm hungry", never got to make the darn biscuits. Tonight, I'm thinking Groton breaded fish fillets, boiled and browned potatoes with roasted Brussels sprouts.
I just love turkey burgers marinated in smoke sauce.
This message was edited Feb 10, 2014 9:42 AM
Yes, you could, speedie!!
I like turkey burgers with chopped bacon in the center.
I think bacon should be a food group!
Isn't it already??
It s in this house
Andrew Zimmern totally agrees with you on the bacon...
To him--Pork belly is desert..
I don't know who Andrew Zimmern is, but I have decided that I love him and would like to adopt him. =)
Speaking of "dessert".. made a wonderful apple pie yesterday before cracking on my homework.. MmmmMAN it turned out good! It's the Allspice, I tell ya!
speedie---
Andrew Zimmern is the man who eats his way throughout the world from
unbelievable native foods to haute cuisine...to insects to "balls"--to all the innards
that the peoples he visits consider every day food.
His show--"Bizarre Foods" is my favorite..You can see it on the Travel Channel (840 here)
throughout the week. Look at 4PM--5PM--6PM and, sometimes, later in the evening.
This show alternates with other popular food shows like: "Man against Food"--which I hate!
Andrew Z. is a natural--not pretentious...he eats anything--and many of the dishes
would make any one puke....bit if you are a guest ina native tribe somewhere--
he will rave over it...His motto is: If it looks good---EAT IT!
Here's one link--Google his name for more....
http://www.travelchannel.com/tv-shows/bizarre-foods
Andrew z is great. And he really tries everything, but sometimes admits it is really horrible. How much would they have to pay me to do that?...
.It was sad when he went to one country, and they boiled a whole yak or something...he and his wife could not get it down but, there were children asking for his leftovers because they so rarely get meat....
8.. ^(
Yikes!!! Not sure my stomach could tolerate some of those eating experiences, LOL!!! There I'd be sitting, ready to puke and cry at the same time. Doesn't sound like fun. =(
I watch this show as often as I can. Yes! He sure can eat a lot of weird stuff--
but, when i watch it being prepared--it looks so yummmy!!
I always think--IF i was there with him--I would try a lot of things I would not
normally eat. Not sure I could chow down on raw bugs and larva, not do i think
I could suck down all the stuff around an eyeball--one of A.Z.'s favorites..
As it is in this time of my life--I usually can eat anything....as long as it is not super spicy.
This show should be an inspiration to food people in this country as to what all is edible--
and not have perfectly good food thrown down in the dumpster just because
it has an expiration date on it--which, in my opinion is a bunch of crock!
But--the Government insists we have to do it....
We are way too spoiled here....all the food we throw out could feed half the World
that go without and starvation is a way of life...
I am sure most of you are aware of the movement towards things organic,
home grown this and that--free range cattle and chickens, etc...
Things ARE slowly moving in the right direction. Back to basics.....
And--WE on DG are part of it! G.
Just got home from the Bell Nursery Road Show---
MAN! The sure do a great job setting things up...
Snacky breakfast and muffins & fresh fruit when we got there around 8AM.
Later--a 1st class lunch--which was catered...Great food!!! Ill have to ask who they were....
Salad
Pulled Pork
lasagna
Parmesan Chicken
Mashed taters
Asst drinks from BIG bottles with a spigot.
Anyway-----
Tomorrow I am cooking a BIG pot of my Chili. 21qt. stock pot=3-4 gallons!!!!
Friday at work--we are having a fund-raising Chili Cook-Off...
I LOVE, LOVE my Chili--but I know I won't win anything...most people go for the
super spicy Chili...That's OK--at least i will get rid of (maybe) 1gal. of the Chili
I have made. Just hope the roads are semi-drivable on Friday AM.
Will give my neighbor, Olga, a bowl---will give my daughter and her DH a bowl--
and what I have left should...somehow...find some space in my freezer.....??
My meats and veggies are all chopped already. Just have the garlic to go.
I am home tomorrow and have NO place to go--and nothing pressing to do.
I will be COOKING!!! YES!!! Nice way to spend the day....
G.
Gita, when may I show up at your house tomorrow? < =D LOL!!! I WISH!! I'll be hunkered down doing maths tomorrow; BLEGH!! But, as for what's cookin' tonight... Chicken Cordon Bleu, left-over au-gratin potatoes that I made last night, salad, and green beans. (why does DGs spell checker not recognize "Bleu" as a correct spelling? tsk tsk). ;)
spedie---
I would LOVE to see you drop by! Yeah! I wish!!!...............
Nor can I just "drop by" at your house---It is too far--besides,
I have NO idea where you live?.
G. :o/
Upcoming meals entrees
Salmon filet
Pork shoulder (99 a pound)
Turkey meatbells
and Chef Lin!!!!!!!!!!!
What day is the pork shoulder on the menu? And, what shall I bring, and what time shall I arrive? < =D
today Suze!
oh, how about cole slaw, green beans, corn souuflle, ..heck just bring the dinner rolls….or dessert
= 8 ^)