Sunday, December 30, 2007

Raspberry Mega Scones Recipe - 101 Cookbooks

This particular scone recipe lends itself to endless combinations. I used raspberry jam here because of its color and flavor, but use whatever you have on hand - the chunkier the better. If you can't be bothered with making the glaze, just sprinkle some coarse raw sugar over the scone before baking after brushing with a bit of cream.

4 cups whole wheat pastry flour (or unbleached all-purpose flour)
3 tablespoons aluminum-free baking powder
1 teaspoon fine-grain sea salt
1 stick unsalted butter, chilled and cut into 1/4-inch cubes
3/4 cup granulated sugar
1 1/4 cups half-and-half ( or you can also use heavy cream or whole milk)
1 teaspoon vanilla extract
zest of one lemon

2/3 cups raspberry preserves

1/2 cup powdered sugar
1 tablespoon lemon juice
zest of one lemon

Preheat oven to 375. Line a baking sheet with parchment paper or a Silpat.

Combine the flour, baking powder, and salt in a bowl. Using a food processor, cut the butter into the flour mixture until it resembles little pebbles in a beach of sandy flour (about 20 quick pulses). You can also cut the butter in using a knife and fork. Pulse in the sugar. Now add the half-and-half, vanilla extract, and lemon zest. Pulse (or mix until) dough just comes together - don't over mix, but if the batter is too dry add more cream a bit at a time.

Turn out onto a floured piece of parchment paper or Silpat mat, divide into two equal sized pieces of dough and set one aside. Take the first piece of dough and roll out into (roughly) a 9x9 inch square, 1/2-inch thick. You want to keep the dough from sticking to the mat/paper if possible, so sprinkle with more flour if needed. Slather the slab of dough with the jam and fold the left side of the dough in toward the center. To discourage the dough from breaking or falling apart I fold it in by folding the Silpat in and then peeling the Silpat back afterwards. Fold the other side in using the same technique. Slide onto prepared baking sheet. Repeat with the other piece of dough. The two scones will fit on one baking sheet but give them a few inches between each other so they don't bake into each other. Brush with a bit of cream (optional), and bake for about 25 minutes or until golden where the scones touch the pan.

While the scones are baking, prepare the glaze. Combine the powdered sugar, lemon juice, and lemon zest in a small bowl. Stir until well combined, and set aside. When the scones come out of the oven brush them generously with the glaze and let cool. Slice into pieces as big or small as you like.

Makes two mega scones.

Monday, December 17, 2007

Jif® Peanut Butter Fudge

Jif® Peanut Butter Fudge

Yields: 48 servings

Crisco® Original No-Stick Cooking Spray
3 cups granulated sugar
1/2 cup butter or margarine
2/3 cup PET® Evaporated Milk
1 2/3 cups Jif® Creamy Peanut Butter
1 (7 ounce) jar marshmallow creme
1 teaspoon vanilla

1. Line a 13 x 9 x 2-inch pan with aluminum foil and then spray with a no-stick cooking spray.
2. Combine sugar, butter and milk in large saucepan, stirring constantly on medium heat, until mixture comes to a boil.
3. Boil 5 minutes, stirring constantly. Remove from heat.
4. Add peanut butter. Stir until well blended. Add marshmallow creme and vanilla. Beat until well blended.
5. Spread in prepared pan. Cool.
6. Cut into candy-sized pieces. Store in covered container.

ALL RIGHTS RESERVED © 2007 Printed from 12/17/2007"

Recipe: Peanut Butter Crisscrosses (using orange juice)


These are the best Peanut Butter Cookie I have ever had.

2 cups sifted regular flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup shortening
1/2 cup peanut butter
1/2 cup firmly packed brown sugar
1/2 cup granulated white sugar
1 egg
1/4 cup orange juice

1. Measure flour, baking soda, baking powder and salt into a sifter.
2. In a large bowl, cream shortening and peanut butter with brown and granulated sugars until fluffy
3. beat in egg.
4. Sift in flour mixture, adding alternately with the orange juice and blending well to make stiff dough.
5. Chill until firm enough to handle.
6. Roll dough, a teaspoon at a time, into balls; place 3 inches apart on ungreased cookie sheets. Flatten balls crisscross fashion with a fork.

Bake at 375 degrees F. for 12 minutes or until golden."