Tag Archives: dry ingredients

this kind of flakey is acceptable!!

As a cold front approached and garnered the potential for some flurries in the night sky, I took it upon myself to make sure flakes showed up! My flakes, however were in the form of buttery golden topped buttermilk scones.
With a recipe consisting of pantry and crisper staples… flour, baking soda, cream of tartar, sugar, buttermilk, eggs, butter and shortening, soon some gorgeous scones would be pulled from my oven… After sifting all of my dry ingredients, it was time to cut in the chunks of butter and shortening. As soon as my mixture began to gain a crumbly existence, it was dampened with some tangy buttermilk, stirred lightly until combined [not overworked] and then turned out onto my workspace to be brought together into a wobbly [nobody’s judging], lengthened ‘disk’. From this disk the scones were gently plucked out one by one, layered on a baking sheet, brushed with an egg wash and baked off…
Once puffed and bronzed, it was off to cool and then be slathered later with some scarlet-colored rhubarb jam and enjoyed with a hot cup of tea.

at a low simmer…
-R

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a morning of glory [muffins]…

With the last few months pretty high on the emotions chart, it was a bit difficult to focus on much… Things are finally starting to ease back into normalcy and I thought was better to do than whip up a hearty batch of morning glory muffins for breakfast!
I had these luxurious little delights out in East Hampton and have been completely addicted since.
Chock-full-of delicious ingredients, these little domes of beauty are simple to prepare and the flavor element is incredible! For the recipe, two cups of flour, one cup of brown sugar, two teaspoons of baking soda and cinnamon, a half teaspoon of ground ginger and kosher salt are sifted and combined into a large bowl; in a separate bowl, three eggs, good vanilla, two-thirds of a cup of canola oil and one-fourth cup of orange juice are whisked together. Once the wet and dry ingredients are prepped, I cored one green apple and peeled four carrots. Both the apple and carrots were grated, and along with some coconut flakes, soaked golden raisins and wheat germ stirred into the dry mixture. As soon as everything was incorporated, I gently added in the wet mixture and mixed everything until fully combined and moistened.
The batter was scooped into a muffin tin and set to bake for twenty-five minutes at 375degrees. After cooling slightly it was time to rip open these spicy scented lovelies and enjoy with a silky cup of lady grey tea…
Couldn’t think of a better way to start off a weekday morning!

at a low simmer…
-R

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no nuts here…

So with a bunch of quickly ripened bananas, I thought what better to do than whip up a banana bread… not being an enormous fan of nuts however this ‘bread’ would be ‘fixed’ before even being born…
Four ripe bananas behaved badly and got a good mashing; they were then mixed in with some french sour cream and a healthy dose of vanilla. While they were starting to get along, I whisked [by hand since the recipe calls for it… bleh] two eggs [I use extra large] and sugar… this was whisked until it became fluffy and a pale yellowy color… After adding the banana mixture into the eggs, I gently added in the dry ingredients of flour, baking soda, salt and some spicy cinnamon…
The voluminous batter was then poured lovingly into a slightly greased loaf pan, gently tapped to remove any air bubbles and shot right into the pre-heated 350 degree range for about an hour. The scents of this intoxicating concoction drifted throughout the house and was attempting to put me under its spell… sweet bananas, spicy cinnamon… oh how difficult it was to contain myself!
At last, once golden and cooked through, the bread was placed in the corner [like an unruly child] to cool off. After cooling down, but still slightly warm, what better way to enjoy a slice of this sexy treat [yes I’m sorry there is no way this is just a ‘bread’] than with a light dusting of powdered sugar and a soothing cup of tea…
Hmmmm perhaps I have to seek out close-to-ripe, instead of unripened bananas from now on at the market…

at a low simmer…

-R

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