Orange Cream Scones

orange-cream-scones2

Ingredients
Scones
2 cups all-purpose flour
1/3 cup sugar
1 tablespoon baking powder
½ teaspoon salt
½ cup cubed butter, cold
1 large egg
¼ cup sour cream
¼ cup heavy cream
½ teaspoon vanilla extract
Glaze
1½ tablespoon butter, melted
¾ cup powdered sugar
¼ teaspoon vanilla extract
1 tablespoon orange juice
½ teaspoon orange zest (optional, but it really adds good flavor)

Directions
1.    Preheat oven to 400º and line a baking sheet with parchment paper or spray with cooking oil spray.
2.    Mix together flour, sugar, baking powder, salt, and orange zest.  Cut in cold butter with a pastry cutter until the butter is about the size of peas and the dough resembles coarse crumbs.
3.    In a small bowl, combine egg, sour cream, heavy cream, and vanilla extract.
4.    Add liquid ingredients to the dry ingredients and stir until just combined.
5.    Turn the dough out onto a floured surface; gently knead the dough until it holds together.  Pat into a 1-inch thick circle.  Cut into 8 triangles.
6.    Brush the tops of each scone with a little bit of heavy cream or milk.
7.    Bake for 15-18 minutes, or until scones are golden brown.
8.    While the scones are cooling, mix up the glaze.
9.    Spread the glaze over the sligntly warm scones.  Serve.

Yield:  8 scones

Asparagus Bacon Quiche

Asparagus Bacon Quiche2Ingredients

1 purchased or homemade pie crust

8 oz. sliced mushrooms, sliced

2 tablespoons oil

½ pound asparagus, cut into 2-inch pieces

6 large eggs

¾ cup table cream

4 green onions, sliced

1 roasted red pepper, sliced

1 ½ cup white cheese, shredded

6 strips smoky bacon, cooked and cut into bite-sized pieces

salt and pepper

 

Directions

  1. Preheat oven to 375º.
  2. Spray a removable bottom tart pan with non-stick cooking spray.
  3. In a medium skillet, saute mushrooms in oil until golden. Season lightly with salt and pepper.  Set aside to cool.
  4. Place asparagus pieces in a microwave-safe dish. Add a small amount of water.  Microwave for 3 minutes.  Drain, season lightly with salt and pepper, and cool.
  5. Roll out pie crust; press into the tart pan.
  6. In a large bowl, lightly beat the eggs. Add the cream and stir to combine.
  7. Add all other ingredients and gently fold them in. Season with salt and pepper.
  8. Pour the egg mixture into the pie shell.
  9. Set the pan on a cookie sheet; bake 50 minutes or until a knife inserted in the center comes out clean.
  10. Cool in the pan 15 minutes before removing the tart pan sides.

 

Yield:  8 servings

Orange Cream Scones

Orange Cream Scones3

Ingredients

Scones

2 cups all-purpose flour

1/3 cup sugar

1 tablespoon baking powder

½ teaspoon salt

½ cup cubed butter, cold

1 large egg

¼ cup sour cream

¼ cup heavy cream

½ teaspoon vanilla extract

Glaze

1½ tablespoon butter, melted

¾ cup powdered sugar

¼ teaspoon vanilla extract

1 tablespoon orange juice

½ teaspoon orange zest (optional, but it really adds good flavor)

 

Directions

  1. Preheat oven to 400º and line a baking sheet with parchment paper or spray with cooking oil spray.
  2. Mix together flour, sugar, baking powder, salt, and orange zest. Cut in cold butter with a pastry cutter until the butter is about the size of peas and the dough resembles coarse crumbs.
  3. In a small bowl, combine egg, sour cream, heavy cream, and vanilla extract.
  4. Add liquid ingredients to the dry ingredients and stir until just combined.
  5. Turn the dough out onto a floured surface; gently knead the dough until it holds together. Pat into a 1-inch thick circle. Cut into 8 triangles.
  6. Brush the tops of each scone with a little bit of heavy cream or milk.
  7. Bake for 15-18 minutes, or until scones are golden brown.
  8. While the scones are cooling, mix up the glaze.
  9. Spread the glaze over the sligntly warm scones. Serve.

 

Yield: 8 scones

Salted Caramel Apple Pie Biscuit Bites

Pg A5 - Recipes- salt piesIngredients

6 tablespoons butter
4 medium apples, peeled and diced
1 teaspoon ground cinnamon
¼ cup light brown sugar
1 can Pillsbury Grands Flaky Biscuits, 8 count
½ cup half and half
1 egg yolk
2 tablespoons brown sugar
½ teaspoon cinnamon
½ cup salted caramel sauce (or plain caramel sauce)
1 cup powdered sugar
2-3 tablespoons half and half

 

Directions

1. Preheat oven to 350º.
2. Melt butter in 12 inch cast iron skillet (or other oven-proof skillet) over medium heat. Once melted, add apples, cinnamon, and brown sugar. Stir to combine and let cook for 5 minutes.
3. Meanwhile, cut each biscuit round into 8 piece. With heat off the skillet, place biscuit pieces into skillet and gently stir into apple mixture.
4. In medium measuring cup, whisk together half and half, egg yolk, brown sugar, and cinnamon. Drizzle over biscuit mixture. Press biscuits into cream mixture evenly.
5. Bake for 30 minutes, until set.
6. While the dessert bakes, place powdered sugar into a small mixing bowl and whisk with half and half until creamy and drizzling consistency.
7. Remove skillet from oven and drizzle with caramel sauce followed by the powdered sugar mixture.
8. Serve warm.

Peach & Toasted Pecan Ice Cream

A5 Recipes- ice creamIngredients
3/4 cup sugar
2 tablespoons cornstarch
1/8 teaspoon salt
3 cups half and half
1 egg yolk
1 teaspoon vanilla
1 cup peeled and coarsely chopped peaches
2 tablespoons light corn syrup
1 1/2 tablespoons butter
1 cup pecans
1/4 teaspoon kosher salt

 

Directions
1. Whisk together sugar, cornstarch, and salt in a large heavy saucepan. Gradually whisk in half and half. Cook over medium heat, stirring constantly, 10-12 minutes or until mixture thickens slightly. Remove from heat.

2. Whisk egg yolk until slightly thickened. Gradually whisk about 1 cup hot cream mixture into yolk. Add yolk mixture to remaining cream mixture, whisking constantly. Stir in vanilla. Cool 1 hour, stirring occasionally.
3. Meanwhile, cook peaches and corn syrup in small saucepan over medium heat, stirring often, 4 to 5 minutes. Coarsely mash and let cool 30 minutes. Stir peach mixture into cooled cream mixture. (Avoid the temptation to bypass the cooking of the fresh peaches. Cooking them brings out their flavor more in the finished product).
4. Place plastic wrap directly on cream mixture and chill 8 to 24 hours.
5. Meanwhile, melt butter in small skillet over medium heat; add pecans, and cook, stirring constantly until toasted and fragrant, about 4 to 5 minutes. Remove from heat and sprinkle with 1/4 teaspoon kosher salt. Cool completely, then chop coarsely. Set aside.
6. Pour chilled cream mixture into freezer container of a 1½ quart electric ice-cream maker, and freeze according to
manufacturer’s instructions. When mixture is almost done, add chopped pecans and allow freezer to incorporate them. Transfer ice cream to an airtight container for further freezing.

 

Note: Due to necessary cooling steps, plan to prepare the ice cream mixture one day and freeze it the next.

 

Giant Cinnamon Roll Coffee Cake

Pg A5 - Cinammon coffe cakeIngredients (Coffee Cake)

2 ¾ cups all-purpose flour
3 tablespoons granulated sugar
1 teaspoon salt
1 pkt. yeast (1 pkt.=2 ¼ teaspoons)
½ cup water
¼ cup milk
3 tablespoons unsalted butter
1 large egg, at room temperature

Filling

3 tablespoons unsalted butter, softened
1 tablespoon ground cinnamon
¼ cup granulated sugar
Vanilla Maple Glaze
1 cup powdered sugar, sifted
1 tablespoon milk or cream
1 tablespoon maple syrup
1 teaspoon vanilla extract

Directions

1. In large bowl, toss 2 ¼ cups flour, sugar, salt, and yeast together until evenly dispersed. Set aside.
2. Heat water, milk, and butter together n microwave until butter is melted and mixture is hot to touch, about 115-120º.
3. Stir butter mixture into flour mixture. Add egg and only enough of the remaining ½ cup flour to make a soft dough. The dough is ready when it gently pulls away from the sides of the bowl and has an elastic consistency.
5. On lightly floured surface, knead the dough for about 3-4 minutes. Form a ball and place in a lightly greased bowl. Cover tightly and let rest for 30 minutes. The dough will rise slightly.
6. In small bowl, combine cinnamon and sugar for filling.
7. After 30 minutes, roll dough out in a 15”x12” rectangle. Spread softened butter
on top. Sprinkle cinnamon-sugar mixture all over the dough.
8. Spray a 9-inch round pan with nonstick spray. Set aside.
9. Using a very sharp knife or a pizza cutter, cut the dough into six 2-inch wide strips. Loosely roll up one strip and place it in the center of pan. (You’re rolling it up loosely so the dough has some room to rise). Coil remaining 5 strips around the center roll, starting each strip at the end of the previous one to make one large rolled cake.
10. Loosely cover with plastic wrap and allow to rise in a warm, draft-free place for 60-90 minutes.
11. After dough has nearly doubled in size, preheat the oven to 350º. Bake for 30-35 minutes until lightly browned. You may need to cover the rolls with foil after 15 minutes to avoid over-browning. (If some ends rise up more than others while baking, reach in oven with a spatula and press them down for a more uniform appearance).
12. Allow coffeecake to cool for about 10 minutes. Meanwhile, prepare the glaze. Mix the powdered sugar, milk/cream, syrup, and vanilla until smooth. Drizzle over the rolls.

 

Note: Directions are for mixing by hand. A mixer with a dough hook can be used.

Yield: 8-12 servings

Courtesy: sallysbakingaddition.com