Lemon Poppy Seed Pound Cake

Thursday, March 26, 2015

Raspberry White Chocolate Scone Recipe

Posted by Lisa
source: http://www.rockrecipes.com/raspberry-white-chocolate-scones/

These are soooo good.  Really, after searching and trying different recipes trying to get close to the one I had from a popular bakery, these hit the mark!  Easy to make and the texture is much closer to a "scuffin" than a crumbly dry scone.  Terrific fresh out of the oven, but did still taste great after a couple of days.

  • 3 cups flour
  • ½ cup sugar
  • 6 tsp baking powder
  • ½ tsp salt
  • ¾ cup very cold butter, cubed
  • 6 ounces good quality chopped white chocolate
  • 2 tbsp lemon juice
  • 2 tsp vanilla extract
  • 1 cup milk
  • 1½ cups frozen raspberries
  1. I start these in my food processor because it is so fast but they can be made just as easily in a large bowl by cutting the butter in with a pastry blender or even 2 knifes held between the fingers.

  1. In a food processor, combine the flour, sugar, baking powder and salt.
  2. Pulse in the cold butter until this mixture resembles a coarse meal. It is very important that pea sized pieces of butter remain in this mixture.
  3. Transfer to a large bowl and toss in the white chocolate.

  1. Mix together the lemon juice, vanilla extract ans milk.
  2. Pour this over the surface of the dry mixture. Toss all together gently with a fork only enough to form a dough ball.
  3. When the flour is almost incorporated, add the frozen raspberries.

  1. Frozen berries work best because they are less delicate and easier to incorporate into the scone dough.
  2. It is important that you work this dough as little as possible or the finished scones will be too dense and heavy.
  3. Roll to 1 inch thickness and cut out scones with biscuit cutter or in triangles with a sharp knife and place on parchment lined baking sheet.
 I rolled it out between 2 pieces of parchment, it was much cleaner.  I tried just free forming them by hand and it stuck too badly to my hands, so rolling out and cutting them with a cutter is much easier.

  1. If desired you can brush the tops of the scones with an egg wash of 1 egg beaten together with 1 tbsp water.
  2. You can sprinkle the tops with turbinado sugar if desired but this is, of course, optional.

  1. Bake at 375 degrees F for 25 minutes or until light golden brown. Baking time will vary depending on the size of your biscuit cutter.

Sunday, March 22, 2015

Bran Muffins

Posted by: Lisa
Source:  Not sure!  I got it from a friend, it may be from Kelloggs

Most people..at least people in my immediate world, hear the word "bran muffin" and shrink away with thoughts of digestive health the sole purpose for eating such a muffin.  I made these and caramelized them and fed them to a group of teenagers and my children....and they came back for more!  That is the true test!  They have a terrific texture and I really enjoyed the flavor.  I also made them without caramelizing them and they are still really good.

1 C boiling water
1 C Nabisco 100% Bran Buds cereal
1/2 c shortening ( I used butter flavored Crisco)
1 1/2 c sugar (I used 1/2 brown sugar, 1/2 white)
2 beaten eggs
1/2 qrt buttermilk
2 1/2 tsp soda
2 C Kelloggs All Bran cereal
2 1/2 C flour
1 tsp salt
cinnamon and sugar to sprinkle on top before baking

(if you want, you can also caramelize the muffins!  That is how we like them.  If you choose to do this, you would also need:  2/3 c brown sugar, 1/4 cup butter, 2 tbsp corn syrup.  Melt these together in a bowl and spoon about a teaspoon or so into each greased muffin tin before you put in the muffin batter, bake as normal.  It adds a nice outer texture that is delicious! I tried putting it on top of the muffin batter instead of inside the muffin cup, that just made a mess all over the top of the muffin pan.)

Pre Heat oven to 400

*Pour boiling water over the 100% Bran Buds in a bowl and set aside.

*Cream shortening and sugar
*Add beaten eggs, buttermilk, and softened Bran Buds

*Add flour, soda, salt and mix
*Fold in the  All Bran cereal

Scoop into greased muffin tins and bake for about 20 min.

I did notice that these do not rise very much, so I would fill the muffin cups 
more next time I make them

(if you are caramelizing them, you would put in the sugar/syrup mixture in first.)

Made in regular muffin tins

Made in larger size muffin tins