Recipes

Dried Fruit and Cream Scones

Ingredients:

2 cups heavy cream, set 3 tablespoons aside to brush on the top
1 cup dried fruit, diced (apricots, cranberries, raisins, cherries, etc.)
2 1/2 cups flour
1 1/2 tablespoons baking powder
3/4 teaspoon salt
1/3 cup sugar
¼ cup coarse sugar (I use Sugar in the Raw)

Procedure:

1. Preheat oven to 400-425°. Line 2 sheetpans with parchment paper.
2. Pour cream into a small bowl. Do not forget to set 3 tablespoons aside for later! Add diced dried fruit to heavy cream. Stir to break up any lumps of stuck together fruit. Set aside.
3. Combine all dry ingredients together and make a well in the center of the bowl. Add cream and fruit mixture. Stir to combine until just moistened. Turn dough out onto floured board and gently knead until dough comes together.
4. Divide dough in half. Pat each half into a round 3/4" thick and cut each round into eighths. Place the wedges on the sheetpans. Allow 2 inches between each scone – as they will expand while cooking!
5. Brush each wedge with remaining cream and sprinkle with coarse sugar.
6. Bake for 15 minutes or until golden

Pumpkin Pancakes

Yield: about 12 four inch pancakes

Ingredients :

½ cup pumpkin puree
3 whole eggs
1 ½ cups milk
2 tablespoons vegetable oil
1 ½ cups flour
½ teaspoon salt
2 teaspoons baking powder
2 tablespoons sugar
¼ teaspoon ground cinnamon

Procedure

1. In a medium mixing bowl, combine pumpkin puree, eggs, sugar, milk and oil. These are the “wet ingredients”.
2. Sift flour, salt, baking powder and cinnamon onto a piece of waxed paper. These are the “dry ingredients”.
3. Add dry ingredients to wet ingredients. Stir to combine.
4. Pour 1/2 cup batter on a preheated griddle. When you see bubbles all over the pancake, flip to the other side to cook until golden brown.
5. Serve with real maple syrup.
   

Pancakes Tips

• Do not overbeat batter. Mix just until dry ingredients are wet - do not worry about lumps.
• Before cooking - test griddle by sprinkling a few drops of water onto the griddle.
• You want the water to bounce and sputter - griddle perfect.
• If the water just sits and boils - griddle is too cool.
• If water vanishes - griddle is too hot to make round pancakes, pour batter from the tip of a spoon.
  

Cooking:

It takes 2-3 minutes before the cakes are ready to turn. When bubbles appear on the surface - but before they break, lift the cakes with a spatula to see how brown they are. Flip over when they are golden. second side takes 1- 1 ½ minutes to cook. Serve at once!

Chicken Waldorf Salad
Yield: 4 servings

Ingredients
1 red apple, diced (with skin on)
1 green apple, diced (with skin on)
1 cup diced celery
1 cup halved red grapes
2 cups diced cooked chicken
½ cup chopped walnuts
1 tablespoon lemon juice
(optional: 1 cup miniature marshmallows, 1 banana, thinly sliced)

Dressing:
1 cup mayonnaise
1 tablespoon sugar
2 tablespoons cream (or half and half)

Procedure:

1. Combine apples, celery, grapes, chicken and walnuts. (if using banana and/or marshmallows – add them here).  Sprinkle the lemon juice on top.
2. Gently combine – best to use your hands to mix.
3. Make dressing: mix mayonnaise, sugar and cream together and stir until the sugar is dissolved.
4. Pour dressing over salad and, using a rubber spatula, gently stir to coat.
5. Chill before serving.
6. Can be prepared several hours ahead of time if necessary.