Making Scones with Self Rising Flour!

 I have used self rising flour only once. I bought some for a biscuit recipe and today I decided to make scones using the self rising flour and trying to keep them healthier I again substituted the butter with applesauce.  They look good right now fresh from the oven so here's a few photos to show how I made them and I'll give you this recipe if you would like to make them. There is no need to add salt or baking powder since it is already added to the flour.

Note: I baked them on parchment paper since there wasn't any shortening in the recipe. You can spray your cookie sheet with cooking spray if you do not have parchment paper.

This recipe is a double recipe.  You will get anywhere from 12 to 18 scones depending on size.

Moist, tender and light in texture.  Good recipe! *Note: a healthy option

4 cups self rising flour
1/2 cup sugar plus 1 T for sprinkling on top
3/4 cup natural applesauce
2 eggs
1/2 cup dried cranberries, cherries, blueberries 
1/4 cup fresh cranberries (optional)
chopped almonds, pecans, walnuts (optional)
1/2 cup *1% milk (if batter is too thick add a little more if necessary) 
* I am sure skim can be used too!

I made these in a large mixing bowl by hand.

Whisk eggs, add applesauce and sugar continue whisking until blended.  With a large cooking spoon add flour slowly with milk. Batter will be thick and stick to spoon so keep mixing until dough looks like cookie batter.  Once all flour has blended add dried fruit. Place on well greased or parchment lined cookie sheet.

Bake 425 degrees approximately 13 minutes or until browned.

Cool and remove from cookie sheet

I'll give you the link to my original scone recipe for those who opt to use it.  Note:  The original uses butter and all purpose flour!!
Easy Drop Scones

Cucumber or Zucchini Dip

I've been wanting to make this dip ever since I saw it was a recipe from Taste of Home Magazine.

They call it Cucumber Dip but I used a medium zucchini and it turned out great so I believe either vegetable can be used!

Here is the recipe.  Use the cucumber as it is written or substitute a grated zucchini as I did.

1 large cucumber or *medium zucchini cut, skinned, seeded and grated
3/4 cup plain yogurt
3/4 cup sour cream
3 T olive oil
4 tsp. fresh dill *I used dried fine dill and I used 1/2 the amount
4 tsp. red wine vinegar
1/2 tsp. *garlic powder or 3 garlic cloves minced
1/2 tsp.* salt

Hubby liked it! Note: He didn't ask and I didn't mention there was zucchini in it...........lol

  Grate cucumber or zucchini.  Place grated cucumber or zucchini on paper towels and squeeze several times to remove excess moisture.

In a medium bowl place sour cream, dill,  yogurt, oil, vinegar, salt and garlic.  Stir well  then fold in cucumber or zucchini and stir until mixed.  Refrigerate until chilled.,

Serve with crackers, pretzels, raw veggies or pita bread if you like.  Yummy! 

I will definitely make this again.  A great appetizer for the holidays.

10/27/14

Lemon Zucchini Bread

Looking for a way to use up some of your summer zucchini?  This recipe is wonderful and easy to do.  I didn't have all of the ingredients as the recipe called for so I used what I had available and it turned out great!  Tasty and full of natural lemon flavor great for breakfast or with coffee or tea as dessert.  Other than seeing a few green specks you would never know you had grated zucchini in this great bread.  No yeast involved!

FYI:  I found this recipe on a blog called Lil' Luna.  She (Krystin) is a stay at home mom who shares wonderful recipes, like this amazing lemon zucchini bread.  Thank you Krystin. Please check out her blog for more easy bread recipes.
Lil' Luna 

        

• 2 cups cake flour ( I used regular presifted flour) 
• 1/2 tsp. salt
• 2 tsp. baking powder
• 2 eggs
• 1/2 cup canola oil
• 1 1/3 cups sugar ( I used I cup)
• 2 TB lemon juice
• 1/2 cup buttermilk (made my own by added 1 tsp. vinegar to regular milk)
• zest of 1 lemon
• 1 cup grated zucchini
•  

Note:  Buttermilk substitution 1 tsp. per 1/2 cup of white vinegar or lemon juice into milk and let set for a few minutes.  It works!

•  
•  
• Glaze ingredients:
• 1 cup powdered sugar
• 2 TB lemon juice
• 1+ TB milk

Instructions

1. Mix flour, salt and baking powder in a medium bowl and set aside.
2. In a large bowl, beat eggs with oil and sugar until blended.  Add lemon juice, buttermilk, lemon zest to this mixture and blend all together.
3. Fold in zucchini until it is mixed well.
4. Add dry mixture to the wet mixture and blend on low speed with electric mixer until all is well combined..
5. Pour batter into greased 9x5 loaf pan.
6. Bake at 350 for 40-45 minutes or more.  Mine took longer to bake
7. While still warm, make glaze and spoon over the bread. Let the glaze set up before cutting and serving.

Adapted from Lil's Luna

7/30/14

Stuffed Red and Green Peppers with Pineapple/ Chili Salsa Sauce

I made this meal from the top of my head wanting to cook healthy and also make something to fill me with good calories not empty ones.  I'm trying really hard to make some recipes for me and you to enjoy! It's family friendly! A good family meal.


Happy Cooking!

1 lb. ground beef or turkey
1/4 cup panko bread crumbs
1 egg slightly beaten
1 onion diced
1/4 cup mild banana peppers diced
pinch salt


Sauce

1 bottle salsa (I used Newman's own pineapple salsa)
1/2 bottle chili sauce (optional)
1/2 cup water

Mix  beef, bread crumbs, egg and banana peppers and salt. Hollow out and Fill 3 or 4 small red and green peppers.

Brown filled peppers slightly in olive oil, transfer to crockpot and  cook on low approximately 4 to 5 hours or high approximately 3 hours. Enjoy!

copyright 2014 I Like to Bake and Cook all rights reserved   1/21/14

Scalloped Potato Casserole

My son and I love homemade scalloped potatoes and although they take a little more time than the instant ones they are far tastier and so delicious it's worth the extra time.

Yesterday I made some and OMGoodness...I ate way too much but I just love them!!!

Here's what I did

6 large potatoes cut thin
1 small onion grated.  I think they'll cook better grated or onion powder(I prefer)
4 T butter
1 tsp. salt
pinch pepper
1/4 cup flour
2 cups warm whole milk (no substitutes)  The casserole won't thicken properly if you use fat free.
1 cup shredded cheddar cheese(optional)

400 degree oven uncovered 45 to 60 minutes or until potatoes are tender.

This is the best way to assure your casserole won't take too long to cook.

First make sure your potatoes are sliced thin

Second  Place your butter in microwave and melt, take out of microwave and whisk in flour and warm milk.  Microwave for about 1 to 2 minutes and stir every few seconds.  Remove from oven.

Grease a 13x9 inch baking dish with butter place your potatoes and onion in layers until all potatoes are used.  Slowly poor milk mixture over potatoes.  

**(Note) If you are adding cheese shred the cheese and add to the warm milk mixture( whisk or stir well) before adding it to the potatoes.

Place casserole in a preheated 400 degree oven and bake until browned slightly and bubbly.  **Make sure there is room on top of casserole because it may overflow when it starts to bubble and you could have an oven mess.

5/19/15

9/18/15