You might imagine scones as a food that is only served with jam and cream, but there are many variations on this classic tea cake. This flaky treat can also come in a savory scone version with add-ins like cheese and chopped bacon or sun-dried tomato & basil etc. A scone is closer to a pastry than it is to bread mainly because it doesn’t include any yeast and has almost identical ingredients to a short crust with different fat to flour ratios.
So why not onion scones?? Because onions really form the foundation of our cooking, they are often the first thing that goes in the pan, and they are the flavor base for everything from chicken soup to a quick skillet pasta. Cooked onions give dishes a rich savory flavor and a subtle sweetness — you don’t always know onions are there once the dish has been spiced and sauced, but you’d definitely miss them if they weren’t.
Scone ingredients prefer to be cold. All your starting components need to be kept as cool as possible – this will help to guarantee the soft, light and well-risen qualities of your next batch of scones.
North American or British scones – what’s the difference? British scones are served with butter/cream whereas North American scones or ‘biscuits’ are far butterier and are typically served alongside meat and veg style savory dishes.
These onion scones make such a nice addition to a beef stew meal.
Print Recipe
Onion Scones
Votes: 1
Rating: 5
You:
Rate this recipe!
|
|
Votes: 1
Rating: 5
You:
Rate this recipe!
|
Instructions
-
In a microwave-safe bowl, combine the yellow onion, green onions, garlic & butter. Microwave on high for 2 minutes, then stir. Microwave for another 1-2 minutes or until the vegetables are tender. Remove bowl from microwave & let the vegetables cool for 10 minutes.
In a large bowl, combine the flour, cheese, sugar, baking powder, pepper & salt.
Add the sautéed onion mixture to the flour mixture along with the light cream & egg. Stir JUST until combined.
Gently press the dough together with your hands to form a ball.
On an ungreased baking sheet, press the dough into an 8-inch circle. Cut the circle into 8 wedges. Separate the wedges slightly.
Bake for 12-15 minutes or until scones are lightly browned. Brush with more melted butter & serve immediately.
Salad season is upon us! Salads very often are misunderstood … an afterthought. A salad can be an amazing meal of various flavors and textures.
Funny how trends always have a way of coming back. You probably remember those unique bread bowl salads from the 90’s. They were huge, filled with all kinds of ‘goodies’ and loads of salad dressing. They looked so pretty, like having a dinner table decoration you could eat.
When you think about it, bread bowls can be and have been, used in a variety of ways. During the colder months for hearty soups and stews and in the spring or summer for salads, dips etc. A bread bowl moves the meal from humdrum to unique. Of course, whether you use a solid or a weaved bowl will dictate your filling.
I’ve always thought main course salads, especially during the summer months, were great. No turning on the oven (unless you make a bread bowl), easy to prepare, gorgeous to look at and a fabulous taste. Main course salad can have anything in it you like, there is no wrong way to make one.
To keep it simple today, I’m making my bread bowls from refrigerated pizza dough. The salad turned out to be a bit more time consuming but well worth it.
Print Recipe
Chicken Salad in Braided Bread Bowls
Votes: 1
Rating: 5
You:
Rate this recipe!
Ingredients
Chicken - Marinade & Dressing
Ingredients
Chicken - Marinade & Dressing
|
Votes: 1
Rating: 5
You:
Rate this recipe!
|
Instructions
Braided Bread Bowl
Preheat oven to 350 F. Line a baking sheet with parchment paper; set aside Spray the outside of a medium-sized metal bowl generously with cooking spray or wrap with foil. Unroll pizza dough & slice lengthwise into 1/2-inch strips.
On a work surface covered with parchment paper, lay out pizza dough strips so they sit about 3/4-inch apart. Beginning in the center of the strips, weave the second half of the pizza strips in and out to create a basket base. Make sure to reserve a few strips for the braid at the top of your bread bowl.
Using the parchment paper, gently flip the weaved bread dough over the inverted prepared metal bowl on the lined baking sheet. Take the remaining dough strips, braid them together, then drape along the bottom to give a nice design on the top of your basket. Repeat with 2 pizza crust dough for the second basket. Brush the entire surface of the baskets with melted butter.
Bake for 18-23 minutes, or until golden brown. Remove from oven & cool completely before gently removing bread bowls from the metal bowls.
Salad
Whisk together dressing/marinade ingredients. Pour half the marinade into a shallow dish to marinade chicken fillets for 2 hours at least. Refrigerate other half of marinade to use as dressing.
In a non-stick skillet, heat a teaspoon of oil & grill chicken fillets on each side until golden, crispy & cooked through. Once chicken is grilled, set aside to cool.
Wipe pan with a paper towel; drizzle with another teaspoon of oil & fry bacon until crisp. Blot on paper towel after frying & crumble.
Slice chicken into strips & prepare other vegetables. Make a 'nest' of torn Romaine in bread bowl. Arrange other ingredients on top. Whisk 2 Tbsp of water into remaining reserved dressing/marinade & drizzle over salad. Top with crumbled bacon & season with salt & cracked pepper to taste.
When cinnamon, sugar and butter are mixed together, the result is something many people all over the world find irresistible.
The first cinnamon roll was created in Sweden, around the 1920’s. After World War I, several goods such as sugar, eggs and butter, which had been heavily restricted, eventually returned to the grocery shelves. The spice trade from Southeast Asia also led to the invention of the roll. Cinnamon was not grown locally in the European countries, hence the spice trade from Sri Lanka led to the development of cinnamon use in the European countries. The influences of German baking techniques combine with Swedish and Danish ingredients can clearly be seen in the making of the cinnamon roll.
In Sweden, October 4th is ‘Kanelbulle’ day or national ‘Cinnamon Roll Day’. This holiday was originally created by the country’s Home Baking Council in 1999 to commemorate their 40th anniversary. Swedish cinnamon rolls are not as sweet and heavy as they are in North America. The dough contains a hint of cardamom spice and they are generally baked in muffin papers to make a more delicate treat.
Our family definitely enjoyed a lot of irresistible cinnamon rolls. As is everything that becomes the ‘norm’, you take it for granted until you no longer have it and it becomes a ‘taste of a memory’.
I recall my mother also making ‘potato’ doughnuts. The mashed potato seems to really add to the flavor of a yeast dough. In keeping with this Swedish ‘holiday’, I am making POTATO CINNAMON ROLLS or ‘Twists’.
Print Recipe
Potato Cinnamon Rolls (Twists)
Votes: 1
Rating: 5
You:
Rate this recipe!
|
|
Votes: 1
Rating: 5
You:
Rate this recipe!
|
Instructions
Dough
-
In a large mixing bowl, combine lukewarm milk with yeast; whisk until yeast is dissolved. Allow to stand about 3 minutes or until foamy. Add warm mashed potato, melted butter, eggs, sugar, cardamom & salt; mix well. Stir in flour, one cup at a time. When dough is completely blended, turn onto a lightly floured surface. Knead for about 10 minutes, until smooth & elastic.
-
Place dough in a lightly greased bowl, turning dough to completely coat it with grease. Cover with plastic wrap; allow to rise in a draft-free place until doubled in size. Punch down, turn out on a lightly floured work surface & let rest for about 10 minutes.
Cinnamon/Sugar Mix
-
In a small bowl, combine brown sugar & cinnamon; set aside.
Assembly
-
Line a baking sheet or two with parchment paper. On a lightly floured surface, roll dough out into a 14 x 14-inch square. Brush with melted butter & evenly sprinkle with cinnamon/sugar mixture. Fold dough into thirds like a business letter, then roll again into a 14 x 8-inch rectangle. Facing the long edge, cut dough into roughly 18 -8-inch strips. Twist each strip several times, slightly stretching it as you do so. Take one end of the twisted strip & coil the dough around your hand twice, then over the top. Coil dough again & tuck the loose end in at the bottom.
-
Arrange on baking sheets. Cover with plastic & allow to rise in a draft-free place, 45-60 minutes or until doubled in size. Place oven rack in middle position & preheat oven to 350 F.
-
If you prefer, you can brush rolls with egg wash & sprinkle with pearl sugar or chopped almonds instead of using cream cheese glaze. Bake for 15-20 minutes or until golden brown. While cinnamon rolls are baking, make glaze (if you are using it). With a mixer, beat together cream cheese & butter until light & fluffy. Blend in powdered sugar & vanilla. Add enough milk to achieve a drizzle-like consistency. Drizzle on rolls while still warm.
-
Recipe Notes
- Freezer Instructions: Form cinnamon rolls into twisted shape & place several inches apart on baking sheet to freeze rolls individually. Once frozen, transfer to a resealable plastic freezer bag. When ready to bake, place on a lightly greased baking sheet & allow to come to room temperature before baking.
