Honey Scones with Greek Yogurt and Pine Nuts

I have made a lot of different scones through the years.  This is by far, the best recipe I have found. They are tender and moist and just sweet enough.  And they are beautiful when finish.  Enjoy.... we sure are.

Honey Scones with Greek Yogurt and Pine Nuts

Ingredients
2 cups flour
1 tbsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 cup full-fat Greek Yogurt
1 egg
1/4 cup honey
1 tsp vanilla
8 tbsp butter 120 g, ice cold
1/4 cup toasted pine nuts
melted butter or egg wash for brushing

Instructions
Mix dry ingredients in a bowl and put in the fridge. Mix yogurt, egg, honey, vanilla and vanilla in a small bowl and chill as well. Grate the butter into a little container and freeze for at least 5 minutes.

Prepare your work space by lightly flouring your counter top. Line a baking sheet with parchment paper.

Take dry ingredients out of the fridge add the grated butter and stir so that the frozen butter chunks are distributed evenly. Now, using a silicone spatula, stir in the wet ingredients.

Transfer the scones dough to a floured work surface and shape into a ball – Yes, it will look awfully crumbly.

With a rolling pin, or your hands, roll or pat the dough into an improvised 12-inch square. Using a bench scraper, fold the right third of the dough over the center, then fold the left third over so you end up with a 12-by-4-inch rectangle. Fold the top third down over the center, then fold the bottom third up so the whole thing is reduced to a 4-inch square. Press the square down and roll it out again into a 12-inch square. Repeat the folding process once more.

Add the pine nuts before the 2nd fold when you roll out the dough into a square.

After the 2nd fold, pat the dough into a disk and cut into 6 wedges using a very sharp knife. Do this in clean decided cuts without moving the knife. If you use a cookie cutter, don´t twist it around!

Transfer the wedges to a parchment-lined baking sheet, spacing them about 1 inch apart. Do you see the little chunks of butter in the dough? These little butter peas will make your scones rise and make them super flaky and light.

Brush the tops of the scones with the melted butter making sure that NO butter runs down the edges as this will prevent them from rising.

Adjust an oven rack to the middle position and preheat the oven to 425°F. While the oven preheats, pop the tray of scones in the freezer.

Bake the flaky scones until golden brown and well risen about 16 to 18 minutes. Allow them to cool for 5 minutes and serve.

Recipe Notes
Want fresh scones for breakfast…and fast? Just store the readily shaped scones in the fridge overnight. Cover the baking tray with cling film!
You can freeze scones after cutting and before baking. Completely defrost before baking and increase the baking time as necessary.
Leftover baked scones can also be frozen. Whenever you want to serve them, just thaw them completely and reheat in a 350° oven for 4-6 minutes or in a microwave for around 10 seconds, just to warm them up.

Light Rye Bread

Ingredients

2 packages regular active dry yeast
1/4 cup warm water (105°F to 115°F)
1/2 cup molasses
1/4 cup butter or margarine, softened
3 teaspoons salt
2 1/2 cups very warm water (120°F to 130°F)  (use half milk and half water)

1 tablespoon dark brown sugar

1 heaping tablespoon dry milk powder
5-1/2 cups Bread Flour
1 cups Rye Flour (I used Dark Rye flour)
2 tablespoons Caraway Seeds  (Optional)
Steps
1  In large bowl, dissolve yeast in 1/4 cup warm water. Heat milk/water mixture to steaming, add molasses, butter, salt, brown sugar and 3 cups of the bread flour. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Beat on medium speed 2 minutes, scraping bowl frequently. Beat in remaining 1 1/2 cups bread flour.
2  With spoon, stir in 1 cup of the rye flour until dough pulls cleanly away from side of bowl.  I use my stand mixer with bread hook.
3  On lightly floured surface, knead in remaining 1/2 to 1 cup bread  flour (or 1/2 bread flour and 1/2 rye flour) add caraway seeds; continue kneading 5 to 10 minutes or until dough is smooth and springy. Grease large bowl with shortening or cooking spray; place dough in bowl, turning dough to grease all sides. Cover; let rise in warm place 30 to 45 minutes or until doubled in size.
4  Generously grease 2 (8x4- or 9x5-inch) loaf pans with shortening or cooking spray. Gently push fist into dough to deflate; divide in half. Shape dough into loaves; place in pans. Cover; let rise in warm place 30 to 45 minutes or until doubled in size.
5  Heat oven to 375°F. Uncover dough; bake 30 minutes. Reduce oven temperature to 350°F; bake 10 to 15 minutes longer or until loaves sound hollow when lightly tapped. Immediately remove from pans to cooling racks. Cool completely, about 1 hour.  (Instant read thermometer 190 to 200 degrees)

Angel Biscuits

 

 I found this recipe the other day on the Betty Crocker site.  Thought I'd give it a try.  The other recipe that I have seen on so many of the other blogs are for the larger amount (24) biscuits, we just don't need that many at one time.

All the reviews that I have read on the Angel's Biscuits are true!!!  So light and soft...My dough needed a little more flour to hold the biscuit shape.  Nest time.... yes there will be a next time!

Do you have some time to spare? Surprise your family by baking a batch of these homemade biscuits!

Ingredients
1 package regular or quick active dry yeast (2 1/4 teaspoons)
2 tablespoons warm water (105° to 115°)
2 1/2 cups Gold Medal™ all-purpose flour
3 tablespoons sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup shortening  (I used 1/4 c shortening and 1/4 c butter)
About 1 cup buttermilk

Butter or margarine at room temperature, if desired

Steps
1 Heat oven to 400°. Dissolve yeast in warm water; set aside.
2 Mix flour, sugar, baking powder, baking soda and salt in large bowl. Cut in shortening, using pastry blender or crisscrossing 2 knives, until mixture looks like fine crumbs. Stir in yeast mixture and just enough buttermilk so dough leaves side of bowl and forms a ball.
3 Place dough on generously floured surface; gently roll in flour to coat. Knead lightly 25 to 30 times, sprinkling with flour if dough is too sticky. Roll or pat 1/2 inch thick. Cut with floured 2 1/2-inch biscuit cutter. Place about 1 inch apart on ungreased cookie sheet.
4 Bake 12 to 14 minutes or until golden brown. Immediately remove from cookie sheet. Brush with butter. Serve hot.

I did let the dough rest and rise for about 40 minutes.  You can let them rise up to 1-1/2 hours.

PANE BIANCO

Link to King Arthur Flour Recipe

DOUGH
3 cups King Arthur Unbleached Bread Flour*
2 teaspoons instant yeast
1 1/4 teaspoons salt
1 large egg
1/2 cup lukewarm milk
1/3 cup lukewarm water
3 tablespoons olive oil
*See "tips," below.

FILLING
3/4 cup shredded Italian-blend cheese or the cheese of your choice
1/2 cup oil-packed sun-dried tomatoes or your own oven-roasted tomatoes
3 to 6 cloves garlic, peeled and minced
1/3 cup chopped fresh basil, green or purple

Instructions
To make the dough: Combine all of the dough ingredients in a bowl (or the bucket of your bread machine), and mix and knead — by hand, using a mixer, or in your bread machine set on the dough cycle — to make a smooth, very soft dough. The dough should stick a bit to the bottom of the bowl if you're using a stand mixer.
Place the dough in a lightly greased bowl, cover, and let it rise for 45 to 60 minutes, or until it's doubled in size.
Meanwhile, thoroughly drain the tomatoes, patting them dry. Use kitchen shears to cut them into smaller bits.
Gently deflate the dough. Flatten and pat it into a 22" x 8 1/2" rectangle. Spread with the cheese, tomatoes, garlic, and basil.
Starting with one long edge, roll the dough into a log the long way. Pinch the edges to seal. Place the log seam-side down on a lightly greased or parchment-lined baking sheet.

Using kitchen shears, start 1/2" from one end and cut the log lengthwise down the center about 1" deep, to within 1/2" of the other end.
Keeping the cut side up, form an "S" shape. Tuck both ends under the center of the "S" to form a "figure 8;" pinch the ends together to seal.
Cover and let rise in a warm place until double, 45 to 60 minutes.
While the loaf is rising, preheat the oven to 350°F.
Uncover the bread, and bake it for 35 to 40 minutes, tenting it with foil after 20 to 25 minutes to prevent over-browning.
Remove the bread from the oven, and transfer it to a rack to cool. Enjoy warm or at room temperature. Store, well-wrapped, at room temperature for a couple of days; freeze for longer storage.

Rutabaga Yeast Bread

Just about everyone has had Potato Yeast Bread at least once...maybe even Sweet Potato Yeast Bread... well here is Rutabaga Yeast Bread.. It turned out sweeter than the average bread..In this batch I omitted the eggs, dough works well with or without.  Info about the Rutabaga .  I have also cubed and fried with potatoes and cabbage...The added flavor turned out amazing.

Yields: 2 loaves
Cook time: 35 minutes
Ingredients:
1 cup milk
1/2 cup sweet butter
1 cup warm mashed Rutabaga
1/3 to 1/2 cup honey
2 tablespoon dry yeast
1/2 cup warm fresh apple sauce (unsweetened)
1/2 teaspoon honey or granulated sugar
1/4 teaspoon nutmeg
2 eggs
2 teaspoon salt
6 to 7 cups unbleached white flour (may use more)
1 egg (for glaze)
Preparation:
In a large saucepan, bring the milk just to a boil. Turn off the heat and add the butter, mashed rutabaga, and honey; stirring vigorously with a wire whisk to blend. Let sit until it has cooled to lukewarm.
In a large mixing bowl, dissolve the yeast in the warm applesauce with the honey or sugar. Let it sit until frothing. Add the lukewarm rutabaga mixture to the yeast, along with the nutmeg, eggs, and salt; beat well.

Add 2 1/2 cups flour and beat 2 minutes with an electric mixer or at least 200 strokes by hand. Stir in the wheat germ, if using. Gradually add more flour, as much as it take to make dough that leaves the sides of the bowl. Turn the dough out onto a lightly floured board and knead until smooth and elastic. Sprinkle on a little more flour if it remains insistently sticky, but expect some stickiness because of the potatoes. When it has become elastic, especially if blisters appear on the surface, you can stop kneading.

Put the dough in a buttered bowl, turn it over or brush the top with melted butter, cover with a kitchen towel and let rise until it has doubled in size.
Punch the dough down, turn it out onto the board, knead a few times to press out air bubbles, and cut in half. Cover with the towel and let rest about 10 minutes.
Grease two medium to large loaf pans. Shape the dough into loaves, put in pans, and brush the tops with melted butter. Cover and let rise again until about doubled in size.
Preheat oven to 375 degrees F. Bake for 35 minutes. About 5 minutes before you expect them to be done, take the loaves out of the oven and brush with a egg beaten with 2 tablespoons milk or cream; return to the oven. They are done when the bottoms sound hollow when tapped. Remove from pans to cool on a wire rack. Makes 2 loaves.

I decided to make a pan of rolls with half of the dough and then make two small loaves of regular bread..(fits in my toaster)

Smoked sausage, fried potatoes, fried rutabaga and cabbage.

Apple Butter Scones

I will add step by step photos later.  The most important ingredient of the recipe is the apple butter. Use the best, it will make you happy  I had home made butter that I used.... it was awesome.  These scones were baked on a Cast Iron Grill pan.  Recipe was adapted from the Betty Crocker Apple Butter Scone Recipe.  Also, scones are a sweet biscuit and should be served warm with butter, jelly or in this case MORE apple butter.

Ingredients

2 1/4 cups Gold Medal™ all-purpose flour
3 teaspoons baking powder

1/4 teaspoon baking soda
1 tablespoon packed brown sugar
1/4 cup butter or margarine, melted
2 eggs, beaten
1/2 cup whipping cream

1/2 teaspoon vanilla
1/4 cup apple butter
1 teaspoon butter or margarine, melted
2 teaspoons prepared cinnamon-sugar

Directions

1 Heat oven to 425°F. In large bowl, mix flour, baking powder, baking soda and brown sugar. Stir in 1/4 cup butter, the eggs, whipping cream, vanilla  and apple butter until soft dough forms.

2 On lightly floured surface, pat dough into 8-inch round, about 3/4 inch thick. Brush with 1 teaspoon butter; sprinkle with cinnamon-sugar. Cut into 8 wedges. On un greased cookie sheet, place wedges 1 inch apart.

3 Bake 10 to 15 minutes or until golden brown. Remove from cookie sheet to cooling rack.

Top with an Apple Butter - Powder Sugar glaze if you don't like the cinnamon sugar sprinkle or you could use both.

Favorite Sweet Muffins w/Peach Cantaloupe Butter

This recipe is from my Go To Favorite Cook Book.  Betty Crocker's Cookbook.
 I have been the proud owner of this treasure since 1972...a wedding present from my Mom.

I decided to make the Surprise Muffins (See below) and added 1 teaspoon of the Peach Cantaloupe Butter from "Little House Living"  

Sweet Muffins
1  egg
1/2 cup Milk
1/4 cup Salad Oil
1-1/2 cups Gold Medal Flour*
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt

Heat oven to 400 degrees.  Grease bottoms of 12 medium muffin cups (2-3/4 inches in diameter)  Beat egg; stir in milk and oil.  Mix in remaining ingredients just until flour is moistened.  Batter should be lumpy,

Fill muffin cups 2/3 full.  Bake 20 to 25 minutes or until golden brown.  Immediately removed from pan.

12 muffins

*  If using Self Rising Flour, omit baking powder and salt.

Surprise Muffins:  Fill muffin cups only 1/2 full; drop 1 teaspoon jelly in the center of each and add batter to fill cups 2/3 full.

Peach Cantaloupe Butter

I did add a dash of nutmeg just because I like it!

Hoagie Rolls

The Old Goat is currently into making sub sandwiches...regular loaf bread will not handle all the extra "stuff" he likes to add to his "master piece".  This is my first attempt to make a Hoagie shaped roll.  I did use one cup of whole wheat flour.  I changed the recipe to 3 cups regular unbleached flour and 1 cup of whole wheat.

Hoagie Rolls Fleischmann's

Make your own hoagie rolls and create all kinds of delectable sandwiches.

Yield

8 rolls

Prep Time
30 minutes
Rise Time
2 hours

Bake Time
13 to 16 minutes

Ingredients
Rolls

2 envelopes Fleischmann's® Active Dry Yeast
1/2 cup warm water (100° to 110°F)
1 teaspoon sugar
3-1/2 to 4 cups all-purpose flour
2 teaspoons salt
3/4 cup milk
1/4 cup Mazola® Corn Oil
1/4 cup honey
1 egg

Egg Wash
1 egg white
2 teaspoons Spice Islands® Sesame Seeds

Directions
Combine yeast, 1/2 cup water and sugar in small bowl for about 5 minutes until foamy. Combine 2 cups flour and salt in a large mixer bowl. Heat milk, oil and honey until warm (100° to 110°F). Add to flour with yeast mixture and egg; beat for 2 minutes at medium speed. Continue adding flour, 1 cup at a time until soft dough forms.

Knead on a lightly floured surface until smooth and elastic (about 6 to 8 minutes). Place in a greased bowl, turning to coat. Cover and let rise in a warm, draft -free place about 1 hour, until doubled.

Punch dough down and divide into 8 balls. Lightly roll or pat each ball into an 8 x 3-inch rectangle. Place on greased baking sheets. Cover and let rise 1 hour until rolls are doubled. Brush rolls with beaten egg white, slash if desired and sprinkle with sesame seeds.

Bake in preheated 375°F oven for 13 to 16 minutes. Cool, slice and fill with your favorite sandwich toppings.