Lemon Blueberry Scones

This recipe for "scones" is nothing like the US version of scones I grew up with.  Those were delicious little pieces of buttermilk yeast dough fried in hot oil until golden brown.  They were fabulous, but very time consuming - not to mention they were a major commitment.  I'll post the recipe for my mother's buttermilk scones someday.  But for now - these are wonderful to enjoy for breakfast or brunch.  

Ingredients:
2 cups unbleached flour
2 tsp baking powder
3 Tbs sugar
1/2 cup cold butter (one stick)
1 cup fresh blueberries
zest of one lemon
1 cup heavy cream
dash of vanilla

Lemon Glaze:
2 cups powdered sugar (+ or -)
3-4 Tbs fresh lemon juice

Directions:
Combine dry ingredients in large bowl.  Cut butter into thin slices and drop into dry ingredients.  Cut in with a pastry blender until crumbly - butter should be no larger than the size of a pea.  

Now toss in the lemon zest and combine well.  Gently add the blueberries - being careful not to smash them.  

Make a well in the center, and add cream all at once.  Toss gently with a spatula, folding in just until the dry ingredients are incorporated into the cream.  

At this point, you may press into a circle and cut out (taking care not to cut into a blueberry) into triangle shapes.  I didn't want to take a chance with the blueberries and a KNIFE, so I formed them into triangles by hand.  

Place on baking sheet, pressing down until they are no thicker than 1".  

Brush with additional heavy cream, then sprinkle with additional sugar.

Bake at 400° for about 20 minutes, or until barely browned and blueberries are bursting.

Remove to wire racks and combine lemon glaze ingredients.  Drizzle over each scone when cooled. 

Makes approximately 10 scones.  

Recipe from: littlemissmomma.com

Cinnamon Roll Pulls

Years ago on this blog, I posted my recipe called "Bloomin' Onion Bread".  Interesting to see an idea take off and morph into so many adaptations - that's what I love about cooking and recipes.  

So I wasn't at all surprised to see this same idea turned into a cinnamon roll adaptation by plainchicken.com, which I thought was genius.  I tried it and posted it 2 years ago ~ the link is HERE.

That recipe called for starting with a large king-size bread. This is an adaptation with small rolls.  A great idea for Christmas morning brunch.  Easy to put together beforehand and pop into the oven as you winding up opening gifts.  Then - when everyone notices their tummies rumbling, 'wow' them with these sensational personal size cinnamon treats to go along with the rest of your meal.

Personal Size Cinnamon Roll Pulls

*Note:  You can make this into one large loaf, or use small ciabatta (or other round rolls) to make individual cinnamon roll pulls.

1 large unsliced round loaf of artisan bread (can use sourdough, but I prefer cinnamon flavors with PLAIN bread instead) - OR - 6 round artisan rolls (hard rolls are preferred, as they hold their shape).

Vanilla Honey Butter:
1/2 cup butter, softened
1/4 cup powdered sugar
1/4 cup honey
1 tsp pure vanilla extract

Cinnamon Sugar Topping:
1 cup sugar
1-1/4 tsp cinnamon

Drizzle:
1 cup powdered sugar
1-2 Tbs milk

Cut the rolls lengthwise & crosswise into 1/2" slices, withOUT cutting through the bottom crust.

Blend together the ingredients for the Vanilla Honey Butter - OR - use cinnamon sugar only in the softened butter (to taste) for a less-sweet filling.

Spread softened butter mixture in between the cuts.  This doesn't need to be perfect - just be sure there is enough butter to coat all cut surfaces.

Place each roll on a square of aluminum foil.  Now generously sprinkle cinnamon sugar topping on top of rolls and in between all cuts.  Gently wrap foil around rolls, without pressing out air as you do so.  

Place rolls on baking sheet and place in 350° oven.  Bake until rolls are warmed through - about 25-30 minutes (or less, depending on size of rolls).

Unwrap and place each roll on serving plate.  Now drizzle with powdered sugar glaze.  

Serve immediately.

Spiced Bacon Twists

I rarely spend much time on preparing bacon, as it usually evaporates into thin air every time I serve it.   Bacon is a heavenly addition to breakfast however, so I have been looking for new ways to prepare it to make it a little more "special".  This was surprisingly easy and really delicious.  

You may have success by simply twisting your bacon by hand and arranging it on wire racks.  My bacon was a little too "floppy" to make that work however.  I tried wrapping my bacon strips around wooden dowels (about 1/2" to 3/4" in diameter) that I found at a craft store.  Worked very well! 

It's a good idea to line your baking pan with foil - as the brown sugar/spice mixture makes a huge mess after baking that long in the oven.  I also found that once the bacon cooks long enough to "set" in the curly position - I could remove the dowels and let it finish baking completely.  This allows the interior of the twists to bake to perfection.  

We loved this recipe - it's almost like candy.  To simplify it even more (for those people who don't like their bacon adulterated with other flavors!) - you could totally eliminate the spice rub.  

Spiced Bacon Twists (adapted from tasteofhome.com)

1/4 cup packed brown sugar
1-1/2 tsp ground mustard
1/8 tsp ground cinnamon
1/8 tsp ground nutmeg
dash of Cayenne pepper (optional)
10-12 center-cut bacon strips (I used thick cut, adjust times for thinner bacon slices)

Combine brown sugar and spices with fingers.  

Arrange bacon on flat surface, strips touching each other.

Rub sugar/spice mixture into bacon with fingers until absorbed.

Wrap bacon strips around dowels as shown.

Arrange on wire rack set in a 9" x 13" baking pan lined in foil.

Bake at 350° for 25-30 minutes (for thinner slices) or up to 1 hour (for thick-cut bacon).

Bacon should be firm and hold it's shape. 

Remove from dowels if desired, then bake longer for crispier bacon.

May be pre-cooked & refrigerated - warming in oven before serving.

Asparagus & Leek Quiche/Tart

I've been experimenting to come up with some new ideas for Christmas Morning Brunch.  I love Breakfast Casserole (with sausage, eggs, cheese, etc...) - but I'm ready for change.  Most of my family will be at their in-laws this Christmas morning, but my youngest son & I still want something on the unusual side.  

I found this recipe, and since I already had a tart pan - decided to give it a whirl.  I've always seen Leeks in the produce department, but I've never had the desire to try them.  

My take on leeks?  Less onion-y, not as intense in flavor as green onions, faster to slice and use, and they have a very earthy flavor.  I think I'm converted.  They are more expensive than green onions, but they yield a greater amount when sliced.  Two large leeks cost anywhere from $1.00 (at my discount store - Ream's) to $3.00 (at Smith's/Kroger).  Take care to wash them thoroughly, as they have dirt hiding throughout the layers.

Asparagus is also expensive right now - as spring is the season for this favorite vegetable of mine.  But it was worth it to me.  They are very thinly sliced in this quiche - making a little go a long way.  

The rest of the recipe is very simple.  Half-and-half, eggs, a few seasonings, and any kind of white cheese you enjoy.  Monterey Jack, Gruyere (very expensive), even Mozzarella or Parmesan.  I used the big economy bag of Three Cheese Blend (Mozzarella, Provolone, Cheddar).    

I had several pie crusts left in my freezer from Thanksgiving that I thawed and rolled out quickly.  That made it even easier.  The crust in this quiche is simply there to hold the filling in place.  You don't notice it much, as the filling is the star.  

Asparagus & Leek Quiche/Tart  (adapted from freshtart.com)

Pie crust, fitted into a 9-10" pie plate or tart pan

1 Tbs butter
1 leek (white & green parts only), washed, halved, and thinly sliced
1 bunch asparagus (about 1 lb), tough ends removed, thinly sliced
Salt & pepper
Ground nutmeg
4 large eggs
1-1/4 cups half-and-half
1 to 1-1/2 cups shredded cheese - white cheeses work well

In a large skillet, melt the butter.  Add leeks & asparagus.  Season with salt & pepper.  Cook, stirring occasionally until the asparagus is tender/crisp - about 6-8 minutes.  Set aside.

In another bowl, whisk together the eggs and the half-and-half.  Add 1/2 tsp salt, 1/2 tsp pepper, and a pinch of ground nutmeg.  

Place pie pan on a rimmed baking sheet (in case of spill-over).  

Sprinkle with half of the grated cheese.  Top with asparagus mixture, then top with remaining cheese.  

Pour egg mixture over the top, distributing it evenly.  

Bake @ 350° until quiche is just set - about 50-60 minutes.  Let stand 15 minutes before slicing to serve.  

Quiche can be reheated in 350° oven until warm in center - about 30 minutes.  

*If baking in small tart pans - reduce baking time by about 20 minutes.  

Breakfast Bake

Our LDS Ward was having a Christmas party and asked for volunteers to make a "healthy" Breakfast Casserole.  Now ~ honestly, people... have any of you ever run across such a thing?  But I signed up and decided to try to find and make one.

I ran across a LOT of variations of the typical Breakfast Casserole - most of which use cubed bread, milk, eggs, sausage, cream-of-something soup, and lots of cheese.  But when I saw this one - I thought it had possibilities.  It was great - with one caveat.  It HAS to be eaten hot from the oven.  If it cools much at all, the bread/biscuit base toughens and the consistency changes.  Warming it in the microwave helps, but it's just not the same.  So - have everyone waiting with plates in hand right as it comes from the oven.  

It uses convenience items - canned flaky biscuits, and pre-cubed ham.  The rest is very easy to put together.  It's also much faster to bake than the typical Breakfast Casserole.  Takes about 25-30 minutes.  Mine (link is HERE) - takes an hour or more.  

I found the recipe on rockinglion.wordpress.com - where they claim to have adapted it from a Pillsbury recipe site.  This would be a fun casserole to take camping (baking in a dutch oven) - or to serve after a sleepover, or even on a Sunday night when you don't want to make dinner - but want something hearty.  Try it also with your leftover holiday ham.  

Breakfast Bake (aka - "Comfort Bake")

5 eggs
1/4 cup milk
16-oz can of refrigerated biscuits
4 green onions
1 to 1-1/2 cups shredded cheddar cheese
Any breakfast meat you prefer (I used an 8-oz pkg of cubed ham)... bacon, sausage, etc...

Combine eggs & milk in bowl.  Cut each biscuit into pieces (I cut them into 1/6ths - with a bench scraper).  Add biscuit pieces to bowl to give them time to absorb the eggs slightly.

Slice green onions thinly.  If using breakfast bacon or sausage, brown and drain.  Set aside.

Now add meat, green onions, and shredded cheese into the biscuit/egg/milk mixture - mixing gently until combined.

Pour into a 9" x 13" greased baking dish.  Bake at 350° for about 25-30 minutes.  Check to make sure mixture is completely set and not runny.  

Serve with fruit, orange juice, and even hot chocolate for a great (easy) breakfast or brunch.

Ham & Egg Cups - for any occasion...

Looking for individual servings of quiche for a shower or brunch?  Easter Breakfast?  Christmas Brunch?  These were so quick & simple to make.  We made them the night before, then rewarmed them briefly just before a baby shower.  They were easy to serve on a plate or hold in your hand.

I fully intended to make small, individual quiches in muffin cups for my daughter Whitney’s baby shower in early February.  But as it got closer, I realized there simply was no time.  My mother was very ill and needed me at her side.  We improvised.  That’s how many (good) ideas start... by last minute changes to what is happening in your life.

My three daughters visiting with my wonderful Mom at the
Hospice Center a few days before Whitney's shower.
Their Grandma Pendleton passed away a few days later.
My newest little grandson - Scotty had just been given
 a name & a blessing the week before.
Heaven & earth are so close at times like this...

I bought deli ham (choose ham that is as round in shape as possible - you’ll find that most are oblong...) and had them slice it a little thicker than you would for sandwiches.  In retrospect though, I would have preferred it more thin than thick.  The slices would be easier to “ruffle” out when placed in the cup. 

I allowed about 1-2 eggs per serving, beating them with a little milk.  After arranging the ham in each muffin cup - I cut spinach in thin ribbons and placed it in the bottom.  Then I added some sliced green onion and a nice pinch of cheese.  

Any number of fillings would be great - think broccoli, mushrooms, green pepper, anything Italian or Mexican... go a little crazy and see what you come up with to fit with your theme.

The finishing touch was pouring just enough egg mixture into each cup to cover the items arranged in the bottom.  

After baking at 325° just long enough for the eggs to set (I can’t give you an exact time, as the amount and # of ingredients you use will be different than mine) - allow them to stand at room temperature and then refrigerate until needed.  *Note:  Be careful not to bake too long, as the ham is sweet and might char along the outer edge, as you can see.  It was still great however...

We rewarmed ours for about 20 minutes at 300° and set them into foil cupcake liners.  Even if they are slightly cold, they are still delicious.  

This is it, as far as the "recipe" goes... but if you want to view it without the shower details - go to:  www.changeabletable.com

We served these with yogurt parfaits, mini cinnamon rolls, and a refreshing grapefruit/cherry/pineapple slush.  I’ll post the slush recipe (from my daughter-in-law Rachel) - coming soon. 

Here are a few photos of the shower... my daughters & daughters-in-law were the quintessential party planning machine!  All I had to do was show up...

Whitney loves owls... her sisters & sisters-in-law made these fun little owls
from old sweaters and socks, mixed with a few scraps of felt & crocheted their feet.

Yogurt parfaits... easy.  Mix together Greek Yogurt with fresh strawberry jam.
Layer with granola and fresh blueberries & diced strawberries.  

My daughter-in-law Tara made these sweet little mini-cinnamon rolls.
Baked her favorite recipe a little smaller, and placed them in mini-muffin tins.
Drizzle with powdered sugar glaze and set in mini muffin papers on a serving tray.

That little owl onesie was the cutest thing.
Clothes-pinned to their banner in hot pinks made it even cuter.

Whitney's little one - (her name has not been revealed yet - "Baby K" for now)
will be wearing a new outfit every few hours...

Fun idea for a baby shower.  Write a message to Mom & Dad for late night diaper changes.

Of course there was an owl on top of the diaper cake (made by Tara)

Sweet little owl cap (made by sister-in-law Tara) for Baby "K"...
(By the way,  Baby K is due any minute now... just waiting for the phone call)

Whitney (far left), cousin Kim, sister Aryn, cousin Cassen, & sister Melyn (at back)

Tara's sweet little Mae Ann modeling her future cousin's owl hat...

Whitney with her college roommates & high school friends.