Cinnamon Chip Scones Recipe

These scones are melt in your mouth delicious!  The buttermilk keeps them moist and tender.  And the cinnamon chips are amazing!  They are also great with mini chocolate chips instead of cinnamon chips.  Slightly modified from a recipe given to me by my friend Shelly who got the recipe from Taste of Home.

• 3-1/4 cups all-purpose flour (can do half white whole wheat)
• 1/3 cup sugar
• 2-1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup cold butter, cut into small pieces
• 1 cup buttermilk
•  3/4-1 cup of cinnamon baking chips
• 2 tablespoons butter, melted
• 2 T coarse sanding sugar or regular white sugar for dusting

1. In a large bowl, combine the flour, 1/3 cup sugar, baking powder, baking soda and salt.  Using a biscuit cutter, cut in butter until mixture resembles coarse crumbs. Stir in buttermilk just until moistened. Fold in chips. 

2. Turn onto a lightly floured surface; knead gently 10-12 times or until dough is no longer sticky. Divide in half; gently pat or roll each portion into a 7-in. circle. Brush with butter and sprinkle with remaining sugar. 

3. Cut each circle into 6-8 wedges. Separate wedges and place on an ungreased baking sheet. Bake at 425° for 10-13 minutes or until lightly browned.  Serve warm.  

TOTAL TIME: Prep: 25 min. Bake: 10 min.   YIELD:12 servings

Overnight Raspberry French Toast

This is the perfect breakfast for cold winter mornings for a crowd or for a brunch.   Half the recipe in a 9x9 pan for a delicious and special breakfast (or breakfast for dinner) treat.  The raspberries make it great for Valentine's Day!  I'm not sure if I like this raspberry version or the blueberry pecan version best.  They're both sooooooo yummy!  Adapted from Six Sisters Stuff.  Prep time:  8 hours, Cook time:  40 mins.  Serves: 8-12

Ingredients

• 12 slices french bread or texas toast (I like to use 50% whole wheat french bread)

• 6-7 large eggs

• 1/4 cup sugar

• 2 teaspoons vanilla

• 1 teaspoon cinnamon

• 1/4 teaspoon pumpkin pie seasoning

• 1/4 teaspoon salt

• 2 1/2 cups milk

Topping

• 2 cups of frozen raspberries (about 10 ounces)

• ¼ cup butter, softened

• ½ cup packed brown sugar

• ½ cup white whole wheat flour

• ½ cup chopped roasted almonds (optional)

Instructions

1. Grease a 9x13" baking dish. Arrange the bread in two layers, with six slices of bread on each layer.  You can fill in any big gaps with other piece of bread.

2. In a large bowl, mix together eggs, sugar, vanilla, cinnamon, and milk. Whisk until blended (but not too bubbly).

3. Pour the mixture over the french toast, making sure to cover them evenly, as well as in between the slices as well.

4. Cover with plastic wrap and place a couple of small bags of rice or beans on top to help press down the bread.  Refrigerate for 8+ hours (or overnight).

5. When ready to bake, preheat oven to 350 degrees.

6. Remove from refrigerator and sprinkle with raspberries.

7. In a small bowl, cut in butter, flour, and brown sugar until completely incorporated and crumbly. Sprinkle over french toast.  Sprinkle almonds on top (optional).

8. Bake 35-40 until slightly puffy and golden.  I like to increase the oven temperature the last 5 minutes to about 425 so the top is really nice and golden.

Dixie Salad

This salad is served every Thanksgiving in a lot of Southern Utah Homes. Rumor has it that it was served by the early pioneers because they had all these ingredients available in the fall. I don’t know if that is true or not, but I do know it’s tasty and I first tried it in St. George Utah.  Adapted from Rick Snow's mom and from Jan M. Olpin, Home of the Train – Dairy Keen.

1 Large Pomegranate

1-2 Jonathan, Gala or Jonagold Apples

1/2 Cup Heavy Cream

3 Tablespoons Sugar

1 teaspoon Vanilla

¼ to ½ cup Roasted Pecans

]Cut Pomegranates in half as you would an orange. Over a large bowl turn pomegranate upside down and whack it with a large metal spoon until all the seeds are out.  It can be a little messy, but this method is much faster and simpler then picking out the seeds.

Cut the apple into bite sized pieces, no need to peel. Add apple to the pomegranates. 

Whip Cream until stiff, add sugar and vanilla. Fold cream into pomegranates and apples. Just before serving sprinkle with the pecans. 

You can also add pineapple tidbits or bananas or mandarin oranges or even mini-marshmallows, but traditionalist only use the 4 ingredients.

Brownie Bites

from Smitten Kitchen

3 ounces (85 grams) unsweetened chocolate, roughly chopped

1 stick (4 ounces or 115 grams) unsalted butter, plus extra for pan

1 1/3 cups (265 grams) granulated sugar

2 large eggs

1 teaspoon (5 ml) vanilla extract

1/4 teaspoon table salt (about 2 grams)

2/3 cup (85 grams) all-purpose flour 

Heat oven to 350°F.  Spray a mini muffin pan with non-stick spray.

In a medium microwave proof bowl melt chocolate and butter together in 30 second increments, stirring in between, until only a couple unmelted bits remain.  Stir until smooth and fully melted. Whisk in sugar, then eggs, one at a time, then vanilla and salt. Stir in flour with a spoon or flexible spatula.   Scoop batter into the muffin pan, filling them almost to the top (about 1 T per mini muffin).  Bake for 16 minutes or until toothpick comes out batter-free.  Let them sit 5 minutes on a cooling rack before removing them.  Sometimes I have to run a sharp knife around the edges to loosen them a bit.  Yields about 28-30 brownie bites.  Let cool.

Alternatively you can bake these in an 8x8 pan.  Line with parchment or foil extending up two sides.  Butter the parchment or foil.  Spread batter evenly in pan and for bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out batter-free. Using foil/parchment sleeve, remove brownies from pan, cool and cut into desired size.  Optional: dust with powdered sugar before serving.  

Also amazing with sea salt caramel!

Shredded Chicken

A great recipe to make shredded chicken for when you need pre-cooked chicken.  I can do up to 6 breasts in my 12-inch skillet at a time.  Makes 3-4 cups cooked, shredded/chopped chicken.

INGREDIENTS

• 1 tablespoon olive oil
• 4 (about 2 pounds) boneless, skinless chicken breasts
• Salt and pepper
• 3/4 cup water or low-sodium chicken broth

DIRECTIONS

In a large 12-inch nonstick skillet with a lid, heat the olive oil over medium heat until hot and rippling. Pat the chicken dry with paper towels and season with salt and pepper on both sides. Place the chicken in the hot skillet and let the chicken cook for 5 minutes until golden brown on top. Flip the chicken, add the water or chicken broth, cover and simmer gently over medium heat for 7-10 minutes until the chicken is cooked through (it will register 160 degrees on a thermometer). Don't overcook or it might be dry. If needed, add additional water 1/4 cup at a time if the liquid evaporates too quickly. Remove the chicken from the skillet. Let it cool slightly before shredding/chopping. The cooked chicken will keep well-covered in the refrigerator for up to 3 days or can be frozen for up to 2 months.

Recipe Source: from Mel's Kitchen cafe inspired by a method from America’s Test Kitchen

Thanksgiving!

This is my first time ever making Thanksgiving dinner!  I'm a little nervous, but mostly excited.  Here are a few of the recipes I'll be using:

Roasted, brined turkey & gravy
Creamy mashed potatoes
Dixie Salad
Butternut Squash with Baby Spinach
Autumn Pear Salad
Sausage Cornbread Stuffing
Rainbow Jell-O


Pies!
Maple Pecan
Banana Cream
Cranberry Custard Pie
Tollhouse Pie

Cake Mix Cinnamon Rolls

This is a recipe that I often come back to.  The cake mix adds a nice lightness to the dough.  (update 2/17/2018--we make this cinnamon roll recipe the most often).

Dough

• 2 (.25 ounce) packages active dry yeast 
• 2 1/2 cups warm water (110 degrees F/45 degrees C) 
• 1 (9 ounce) package yellow cake mix or half of a regular cake mix
• 1 teaspoon salt 
• 1 teaspoon vanilla extract 
• 5 cups all-purpose flour 

Filling

• 1/2 cup butter, softened 
• 3/4 cup white sugar (I prefer to use about 1/2 cup of brown)
• 2 teaspoons ground cinnamon 

Frosting

• 3 cups confectioners' sugar 
• 1/3 cup butter, softened 
• 1 1/2 teaspoons vanilla extract 
• 1 1/2 tablespoons milk 

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DIRECTIONS:

In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.   (If using instant yeast, decrease amount of yeast by 25% and you can skip the proofing step).

In a large bowl, combine the yeast mixture with the cake mix, salt and vanilla; stir well to combine. Stir in the flour; beat well. Cover bowl and let rise in a warm place for 1 hour. 

Deflate dough and turn it out onto a well floured surface. Roll dough out into a rectangle and spread with butter. Sprinkle with cinnamon and sugar. Roll up dough and cut into 3/4 inch thick rolls. Place rolls in two lightly greased 9x13 inch baking pans. Cover and let rise until doubled, about 45 minutes.   (Or cover and let rise in the the fridge overnight.  Bring to room temperature 30-60 minutes before baking the next morning).

Preheat oven to 350 degrees F (175 degrees C). 

Bake rolls in preheated oven for 15 to 20 minutes. While rolls are baking, prepare the frosting. In a medium bowl, stir together confectioners' sugar, 1/3 cup butter, vanilla and milk. Let rolls cool slightly then spread with frosting.

Shredded Beef Tacos

This was a super simple and delicious way to make shredded taco meat.

3-4 lb. chuck roast
2 T oil
garlic powder
fresh ground pepper
kosher salt

1/4 cup taco seasoning
2 T of Trader Joe's 21 Seasoning Salute
1/2 cup water
1 small diced onion or 1/2 a large onion


Heat oil in large skillet over medium to medium high heat until glistening.  Sprinkle garlic powder, salt and pepper generously on both sides of roast.  Brown and sear all sides of the roast (a couple of minutes on each side).

Transfer roast to crockpot.  Sprinkle on onion, taco seasoning, 21 Seasoning Salute, and water.  Cover and cook on low 8-9 hours or high for 5-6 hours.

Shred apart, and remove any fat.  Serve with your favorite taco toppings.  We like black beans, guacamole, spinach, tomato, sour cream, and queso fresco.

Cookie Cake

Super quick and delicious cookie cake.  Makes a great gift or perfect treat to share.  From Mel's Kitchen Cafe.

YIELD: MAKES 1 GIANT COOKIE

INGREDIENTS
1/2 cup white sugar
1/2 cup packed light brown sugar
1/2 cup butter, melted and cooled
1 egg
1/2 teaspoon soda
1/2 teaspoon salt
1/2 teaspoon vanilla
1 1/2 cup flour (can sub up to half white whole wheat)
1/2 cup chocolate chips

DIRECTIONS
1. Preheat oven to 350 degrees.
2. In a medium bowl, cream together the sugars and butter. Add the egg and vanilla and mix. Add the dry ingredients and mix well. Fold in the chocolate chips.
3. Line a large (11X17-inch) baking pan with foil and press the cookie into a circle. I press my cookie into a 9-inch circle, about 1/4 to 3/8-inch thick. (FYI: When it bakes, it spreads to about 11 inches, which fits perfectly onto a 12-inch round cardboard circle you can find at most craft stores).

4. If desired, top the cookie with M&M’s or any other garnishes. Bake for 13-16 minutes until the cookie is lightly golden brown. Let the cookie cool completely on the baking pan – this helps the cookie stabilize and set so it can be easily lifted off the pan. Once cool, gently use the foil to lift the cookie off the pan.

Bran Breadsticks

This recipe comes from MaryAnne Hunter and recipe swap.  It's the perfect bread to accompany a meal of soup or salad.  Delicious served with butter--it's already slightly sweet so no jam needed.

1 c All Bran or Raisin Bran Flakes
1 c of warm water
1 T yeast
1 t salt
1/2 c sugar
1 can fat free evaporated milk (12 oz)
4 1/4 c flour (I usually mix white and wheat)

In large mixing bowl, stir by hand bran flakes with warm water and let sit a few minutes to soften.  Add yeast, salt, sugar, and milk.  Mix.  Add flour 1 cup at a time using the dough hook (or by hand).  The dough will be fairly sticky but starting to pull from the sides of the bowl.  

Let rise until double for an hour or more. Stir down. Divide into 3 rolls.  I shape the dough into 3 large batard/baguette size loaves on a large cookie sheet (about 4x10 inches).  Let rise once more until double another 1 1/2 to 2 1/2 hours). Bake at 350 for 20-30 minutes (usually closer to the 20 minute time - should be slightly brown on top.)  

Rocky Bread

This is my new go-to quick bread recipe. Requiring only one rising, it comes together super fast but still tastes DELICIOUS! From Abby Merkley at recipe swap.

1.5 Tbsp yeast
3 tsp salt
1.5 Tbsp sugar
3 cups warm water
6-7 cups flour (you can do about half white whole wheat)

 Mix yeast, salt, sugar and warm water and let stand for 10 minutes.

Add flour and mix well (*I add flour until the dough pulls away from the sides of the mixer, then I let it mix 4-5 minutes).

 Let rise until double (40-60 min)

Place dough on oil/floured counter and shape into two loaves (LARGE).

 Bake at 400 degrees for 25 minutes--brush top with butter as it comes out of the oven.

 **Makes approx. 2 large loaves bread, w large peasant rounds, 4 bagettes, 3 pizza crusts or 2 large sheets of bread sticks)

Sour Cream Cinnamon Twists

Sour Cream Cinnamon Twists
Faster and lighter but still as tasty (or better!) than cinnamon rolls, these are fabulous breakfast treat.  From Katie Thomas at recipe swap who got it from the Allen Family Cookbook.

Prep 1 hr 40 mins
Cook 15 mins
Makes 2 dozen

Ingredients
1 cup lukewarm sour cream or plain yogurt
3 tablespoons sugar
⅛ teaspoon baking soda
1 teaspoon salt
1 tablespoon dry yeast
1 large egg, beaten
2 tablespoons soft shortening
3 cups sifted flour

For Filling:
2 T butter, softened
1/3 c brown sugar
1 t cinnamon

For Icing:
1 cup powdered sugar
2 tablespoons warm milk or cream
½ teaspoon vanilla

Warm sour cream or yogurt to 105°.  Stir in sugar, soda and salt.  Sprinkle dry yeast in let soften. Stir to dissolve. Beat in beaten egg, soft shortening, the flour. Mix well, pushing with hand if necessary.

Turn out onto floured surface and fold over several times until dough is smooth. Roll into a 24 x 6 oblong.

Spread with 2 tablespoons soft butter and sprinkle lengthwise half with a mixture of ⅓ cup brown sugar and 1 teaspoon cinnamon.

Fold other half over and cut into 24 strips, 1 inch wide. Hold strip at both ends and twist in opposite directions.

Place on greased baking sheet, 2 inches apart. Press both ends of twists to baking sheets. Cover; let rise until light, about 1 hour.  

While rising, make icing mixing together powdered sugar, milk or cream, and ½ teaspoon vanilla.  Set aside.

Bake in 375° oven for 12-15 minutes.

Life Skills Bread

This is a fabulous basic bread recipe.  Completely doable by hand and by novice bread makers.  But tasty enough to please bread affecianados.  This is the recipe I used to teach my daughters about bread making--temperature of yeast, feel of the dough, rising, shaping, etc.  Adapted slightly from this King Arthur recipe.



Life Skills BASIC BREAD RECIPE
Makes: 2 loaves
Time: about 3 1/2 hours start to finish

2 cups warm water
1/4 cup sugar
2 1/4 t yeast (or one packet)
2 cups White Whole Wheat Flour
1/2 tablespoon salt
1/4 cup vegetable oil
1 cup White Whole Wheat Flour
3 cups All-Purpose Flour

 In a large bowl, combine warm water, sugar, yeast, and 2 cups White Whole Wheat Flour.   Cover mixture with a clean towel and let stand 10 minutes until bubbly.

Stir in salt and vegetable oil.

Stir in the rest of the flour, 1 cup at a time. When the dough holds together and most of the flour is mixed in, plop dough out onto a clean, floured surface. Knead the dough. Sprinkle your hands or the work surface with just enough flour to prevent sticking. Use your dough scraper, too. After 5 minutes, take a break and let the dough rest.

Scrape out the mixing bowl, and smear a little oil all around the inside. Knead the dough for a few more minutes. (When you lightly press the dough with your fingertips, it should bounce right back.  The dough should be tacky but not overly sticky).  

Put the dough into the oiled bowl, flip the dough once, and cover with plastic wrap and a clean towel. Put the dough in a warm place to rise until double in size, about 1 1/2 hours.

Gently deflate the dough and turn it out onto a floured surface. Divide the dough in half and form into desired shapes. Grease a baking sheet; put your loaves on it. Cover the dough with plastic wrap and a clean towel and let the dough rise again for 30 minutes.

Preheat oven to 375F. Carefully remove plastic wrap and slash the tops of the loaves or baguettes with a sharp knife. Bake the loaves for about 30 minutes until the crust is golden brown and the loaf sounds hollow when tapped on the bottom. Cool the bread on a rack. Enjoy!