Lindsay Campbell Scones
MIX (A)
2 cups flour
2 1/2 Tablespoon sugar
1 Tablespoon baking powder
1/2 teaspoon salt
6 Tablespoon cold butter cut into chunks
or 3T half-butter + 3T smart balance
or coconut oil + smart balance
3/4 cup any of currants, raisins, craisin, blueberries, chopped strawberries + chopped pineapples
whatever you like - I also add orange or lemon zest,cinnamon
MIX together (B)
1 large egg - beaten
1/2 cup milk
If you want to use buttermilk or yogurt, decrease baking powder by 1 teaspoon and add 1 teaspoon baking soda.
1. Heat oven to 400 degrees.
2. Add dry ingredients (A) to beaten egg and milk (B) and blend.
3. Drop big large spoonfuls on foil covered baking sheet OR form round 'cake' on floured board and cut into 8 triangles.
4. Bake for 12 - 15 minutes
2 cups flour
2 1/2 Tablespoon sugar
1 Tablespoon baking powder
1/2 teaspoon salt
6 Tablespoon cold butter cut into chunks
or 3T half-butter + 3T smart balance
or coconut oil + smart balance
3/4 cup any of currants, raisins, craisin, blueberries, chopped strawberries + chopped pineapples
whatever you like - I also add orange or lemon zest,cinnamon
MIX together (B)
1 large egg - beaten
1/2 cup milk
If you want to use buttermilk or yogurt, decrease baking powder by 1 teaspoon and add 1 teaspoon baking soda.
1. Heat oven to 400 degrees.
2. Add dry ingredients (A) to beaten egg and milk (B) and blend.
3. Drop big large spoonfuls on foil covered baking sheet OR form round 'cake' on floured board and cut into 8 triangles.
4. Bake for 12 - 15 minutes
Barbara Caley Brown Sugar-Pecan Shortbread
from The Silver Palate Cookbook
1 C pecans, or other nut pieces: Grind in food processor or blender fitted with a steel blade to a fine powder and mix with
2 C unbleached all-purpose flour
Pinch salt
Set aside
Cream 2 sticks ( 1 c) unsalted butter, room temperature with
1/2 c packed dark brown sugar to very smooth and creamy mixture
Add the dry ingredients, mix.
Gather dough into a ball, wrap in plastic wrap and refrigerate overnight or at least 3 hours.
Preheat oven to 300 degrees. Line cookie sheets with parchment paper.
Roll out dough ¼ in. on lightly floured surface. Cut in shapes with 1 in. cookie cutters. Bake until lightly colored, 20-25 minutes.
2 C unbleached all-purpose flour
Pinch salt
Set aside
Cream 2 sticks ( 1 c) unsalted butter, room temperature with
1/2 c packed dark brown sugar to very smooth and creamy mixture
Add the dry ingredients, mix.
Gather dough into a ball, wrap in plastic wrap and refrigerate overnight or at least 3 hours.
Preheat oven to 300 degrees. Line cookie sheets with parchment paper.
Roll out dough ¼ in. on lightly floured surface. Cut in shapes with 1 in. cookie cutters. Bake until lightly colored, 20-25 minutes.
Julie B. Spero Brownies
Susan Spero's mother
1. Melt 2 squares unsweetened chocolate
¼ pound butter. Microwave for about 1 min. 10 sec [for a double recipe]
[Microwave time for a “double recipe” is if you’re doubling the recipe,
using 2 sticks of butter and 4 squares of chocolate.]
2. Add 1 capful vanilla [about ½-1 tsp.]
1 cup sugar
3. Add 2 eggs, beaten, once the chocolate has cooled a bit
4. Then ½ cup (sifted) flour
¼ tsp. salt
½ tsp baking powder
¾ cup nuts chopped walnuts or pecans—optional.
5. One batch of the recipe fits in a 9X9 inch square pan.
6. Bake for 20 – 30 minutes at 350 degrees, till toothpick comes out mostly clean
7. Dust with powdered sugar sifted through a strainer if desired, once brownies have cooled. [optional]
At 5,000 feet, use only ¼ teaspoon baking powder, 1/8 teaspoon of salt, decrease sugar by 1 tablespoon, and add 1 tablespoon more of butter. Bake at 350 –375 degrees.
Note: if, at altitude, you don’t make the adjustment noted above, the brownies are nice and gooey. Best served warm.
¼ pound butter. Microwave for about 1 min. 10 sec [for a double recipe]
[Microwave time for a “double recipe” is if you’re doubling the recipe,
using 2 sticks of butter and 4 squares of chocolate.]
2. Add 1 capful vanilla [about ½-1 tsp.]
1 cup sugar
3. Add 2 eggs, beaten, once the chocolate has cooled a bit
4. Then ½ cup (sifted) flour
¼ tsp. salt
½ tsp baking powder
¾ cup nuts chopped walnuts or pecans—optional.
5. One batch of the recipe fits in a 9X9 inch square pan.
6. Bake for 20 – 30 minutes at 350 degrees, till toothpick comes out mostly clean
7. Dust with powdered sugar sifted through a strainer if desired, once brownies have cooled. [optional]
At 5,000 feet, use only ¼ teaspoon baking powder, 1/8 teaspoon of salt, decrease sugar by 1 tablespoon, and add 1 tablespoon more of butter. Bake at 350 –375 degrees.
Note: if, at altitude, you don’t make the adjustment noted above, the brownies are nice and gooey. Best served warm.
Ann Weaver Grain Salad
LUMPERS’ BROOME HUT GRAIN SALAD – July 15, 2013
This was the iteration du jour. It can appear in as many different forms as there are people who will try it, with as many different ingredients as the imagination suggests.
Eaten in the cereal bowls provided in the hut, 16 of us had at least 2 bowls as our entire evening meal. A few ate it for breakfast; it disappeared completely at lunchtime. So, estimated servings about 40.
Two cups EACH of cooked wheatberries, Farro, black rice and short grain brown rice (any combo of good grains with an eye to color/texture)
Two cups roasted, salted pepitas
Two cups pine nuts . . . this is a good time to stir, combining the basics well.
Chopped vegetables:
2 red & 1 orange peppers
2 pints or more quartered grape tomatoes
1 bunch kale, Lacinto or curly (ribbed and sliced lengthwise then balled and ribboned.
Parsley
2 cucumbers
Celery
Lots of sugar snap peas sliced ¼” more or less
2 or 3 carrots, etc. . . . .memory falters
Feta cheese, maybe a cup, not too much but adds spark
Two Costco roasted chickens (about 8 cups) skinned and shredded (not diced) to bite size
Dressing: in a pint container, mix 2/3’s evoo (plain and 1/3 wine vinegar plus lemon pepper to taste then taste it! It should have pretty good zing.
Salt and pepper.
This was the iteration du jour. It can appear in as many different forms as there are people who will try it, with as many different ingredients as the imagination suggests.
Eaten in the cereal bowls provided in the hut, 16 of us had at least 2 bowls as our entire evening meal. A few ate it for breakfast; it disappeared completely at lunchtime. So, estimated servings about 40.
Two cups EACH of cooked wheatberries, Farro, black rice and short grain brown rice (any combo of good grains with an eye to color/texture)
Two cups roasted, salted pepitas
Two cups pine nuts . . . this is a good time to stir, combining the basics well.
Chopped vegetables:
2 red & 1 orange peppers
2 pints or more quartered grape tomatoes
1 bunch kale, Lacinto or curly (ribbed and sliced lengthwise then balled and ribboned.
Parsley
2 cucumbers
Celery
Lots of sugar snap peas sliced ¼” more or less
2 or 3 carrots, etc. . . . .memory falters
Feta cheese, maybe a cup, not too much but adds spark
Two Costco roasted chickens (about 8 cups) skinned and shredded (not diced) to bite size
Dressing: in a pint container, mix 2/3’s evoo (plain and 1/3 wine vinegar plus lemon pepper to taste then taste it! It should have pretty good zing.
Salt and pepper.