Tuesday, July 31, 2007

Cranberry Orange Scones

Ingredients:

½ cup sugar

2-½ tsp baking powder

3 cup flour

½ tsp baking soda

¾ tsp salt

1-½ sticks butter

1 tsp orange peel

2/3 cup orange flavored cranberries

1 cup buttermilk

¼ tsp cinnamon

½ cup sugar

Mix together sugar, baking powder, flour, baking soda, and salt. Cut butter into dry mixture, add orange peel and cranberries, mix together.

Add buttermilk so you can form soft dough and form into three balls.

Flatten each ball to about 5-¼ inch rounds, placing them on a greased baking or cookie sheet.

Cut each round into quarters without separating the quarters. Brush tops with milk.

Mix cinnamon and sugar, sprinkle on top.

Bake at 425 F
12 to 15 minutes.

These can be frozen as well for later. They don't last long, so I'm not sure how long they will last in the freezer.

Sunday, July 22, 2007

Hawaiian Cups

Ingredients:

1 lb. lean ground beef

1/2 cup Yoshida’s Hawaiian Sweet & Sour Bottle Sauce

1 Tbsp. minced onion

2 Tbsp. brown sugar

1 can 8oz. of refrigerated biscuits

1 cup shredded cheddar cheese

Directions:

1. Brown ground beef over medium heat. Drain fat.

2. Add Hawaiian Sweet & sour sauce, minced onion and brown sugar. Set aside.

3. Separate dough into twelve biscuits. Place one biscuit in each of the 12 ungreased muffin cups, pressing dough up sides to edge of cup.

4. Spoon meat mixture in cups.

5. Sprinkle with cheese.

6. Bake at 400 degrees for 10 minutes until golden brown and biscuits are done

Sunday, July 8, 2007

Drying Seeds

Drying pumpkin seeds and roasting seeds are two different processes. To dry: carefully wash pumpkin seeds to remove any pumpkin flesh. Pumpkin and squash seeds can be dried in a dehydrator at 115-120°F for 1 to 2 hours, or in an oven set on warm for 3 to 4 hours. Stir them frequently to avoid scorching.

To roast the dried pumpkin seeds, toss with oil and/or salt and roast on a cookie sheet in a preheated 250°F oven for 10 to 15 minutes.

Sunflower seeds usually are left on the flower to dry. The flower may need to be wrapped with cheesecloth or old clean pantyhose to prevent birds and squirrels from eating the seeds. Seeds may be dried in the sun or in a dehydrator at 100°F for 3 to 4 hours. Again higher temperatures yield flavorless seeds. When seeds are dried, they can be roasted in a shallow pan at 300°F for 10 to 15 minutes. Salt after roasting.

Thin-skinned hot chilies or peppers dry quite nicely at room temperature. Select mature, red Cayenne peppers or other thin-skinned variety. Wash and dry each pepper.

Use a large sewing needle with white string or thread and tie a knot at the end. Push the needle through the stem/cap of each chili and string the chilies alternately left and right forming a long row. Tie a loop on the end.

Suspend the chilies inside a labeled and dated paper bag with several air holes, gather top of bag around chilies with the loop exposed.

Secure with a rubber band and hang the bag in a well-ventilated room, basement, attic, or back porch. When dry the pods will look shriveled and deep red. This takes about two to three weeks. Use peppers crushed or whole. They will keep their flavor and color for about a year to eighteen months. Wash hands with plenty of soapy water after handling fresh or dried hot chilies; their oils can irritate eyes, finger tips and/or sensitive skin.

Note: Bell and wax peppers that are thick-skinned or sweet peppers are not recommended for the string method at room temperature. They will not dry fast enough and will mold and decay. For these, use a dehydrator or freeze, no pre-treatment necessary.

Good luck drying, roasting and tasting.

Saturday, July 7, 2007

Lemon Bars

Crust:

2 cups flour
1 cup butter (if you want a flakey crust you must not substitute margarine)
½ cup powdered sugar

Combine flour and sugar.
Cut in butter and press into a 13 x 9 pan.
Bake at 350 F
about 20 to 25 min until lightly golden.


Topping:

Beat:
4 eggs
1/3 cup lemon juice
1 tsp lemon extract (1 Tblsp for extra tartness)


Combine and add dry ingredients:
2 cups sugar
¼ cup flour
½ tsp baking powder

Pour over baked crust and bake at 350 F for 25 min more.

Remove and sprinkle with additional powdered sugar.

Cool thoroughly and cut into bars.

These are outstanding....