RASPBERRY SCONES (2 different recipes)

RASPBERRY ALMOND BUTTERMILK SCONES
http://sallysbakingaddiction.com/2016/06/09/raspberry-almond-buttermilk-scones/
Really good!  They went flat for me but I think maybe because I added all the buttermilk instead of keeping out the 2 T for the top.  They still tasted really good.  We liked better the next day. Loved the addition of almond extract.

Ingredients:

• 2 cups (250g) all-purpose flour (spoon & leveled), plus more for hands and work surface
• 2 and 1/2 teaspoons baking powder
• ½ teaspoon salt
• 1/2 cup (115g) unsalted butter, frozen
• 1/2 cup (120ml) + 2 Tablespoons (30ml) buttermilk, divided
• 1 large egg
• 1/2 cup (100g) granulated sugar
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon almond extract
• 1 package (6 ounces; 170g; 1 and 1/4 cups) Driscoll’s raspberries
• 1/3 cup (37g) sliced almonds

Fresh Raspberry Icing

• 1/2 package (3 ounces; 85g; or about 1/2 cup) Driscoll's raspberries
• 2 teaspoons granulated sugar
• 1 and 1/2 cups (180g) confectioners' sugar (only did 1 cup)
• 1 Tablespoon (15ml) cream or milk (only used 1/2 T)

Directions:

1. Preheat oven to 400°F (204°C). Adjust baking rack to the middle-low position. Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
2. In a large bowl, whisk the flour, baking powder, and salt together. Grate the frozen butter (I use a box grater to grate it; a food processor also works for grating - here is the one I own and love). Toss the grated butter into the flour mixture and combine it with a pastry cutter, a fork, or your fingers until the mixture resembles coarse meal. Set aside.
3. In a small bowl, whisk 1/2 cup buttermilk, egg, sugar, vanilla extract, and almond extract together. Drizzle it over the flour mixture and then toss the mixture together with a rubber spatula until everything appears moistened. Slowly and gently fold in the raspberries.1 Try your best to not overwork the dough at any point. Dough will be a little wet. With floured hands, work the dough into a ball as best you can and transfer to a floured surface. Press into a neat 8″ disc and cut into 8 equal wedges with a very sharp knife. Place scones at least 2 inches apart on the prepared baking sheet. Brush scones with remaining buttermilk, then sprinkle almonds on top.
4. Bake for 20-25 minutes or until lightly golden and cooked through. Remove from the oven and allow to cool for a few minutes as you make the glaze.
5. Make the glaze: Toss the raspberries and granulated sugar together. Vigorously stir to break up the raspberries. Allow to sit for 5 minutes as the raspberries let out their juices. Strain the raspberries through a fine mesh sieve over a medium bowl. Use a spoon to press them through, extracting all the juices. You'll have about 3 Tablespoons of juice. Whisk in the confectioners' sugar and milk. Add a little more confectioners' sugar to thicken or more milk to thin, if desired. Drizzle over warm scones.

Make ahead tip: Scones are best enjoyed right away, though leftover scones keep well at room temperature or in the refrigerator for 2 extra days. Unglazed scones freeze well, up to 3 months. Thaw overnight in the refrigerator then heat up to your liking before glazing and enjoying.

Additional Notes:

1. It can be difficult to avoid smashing the raspberries as you work with the dough. That's OK! Handle the dough with care and always use floured hands and a floured work surface.

WHOLE WHEAT RASPBERRY RICOTTA SCONES

http://smittenkitchen.com/2011/07/whole-wheat-raspberry-ricotta-scones/

These were really good and easier to make than I thought they would be.

The trickiest thing about these is the dampness of the dough. Yet that same trickiness is they bake into something that seems impossibly moist for a scone, and especially a whole wheat one. Keep your counter and your hands well floured and you won’t have any trouble getting them from bowl to counter to oven to belly, which, after all, is the whole point.

1 cup (120 grams) whole wheat flour
1 cup (125 grams) all-purpose flour
1 tablespoon baking powder, preferably aluminum-free
1/4 cup (50 grams) granulated sugar
1/2 teaspoon table salt
6 tablespoons (85 grams) cold unsalted butter
1 cup (136 grams or 4 3/4 ounces) fresh raspberries
3/4 cup (189 grams) whole milk ricotta
1/3 cup (79 ml) heavy cream

Preheat oven to 425 degrees. Line a large baking sheet with parchment paper. In the bottom of a large, wide-ish bowl, whisk flours, baking powder, sugar and salt together.

With a pastry blender: Add the butter (no need to chop it first) and use the blender to both cut the butter into the flour mixture until the biggest pieces are the size of small peas. Toss in raspberries and use the blender again to break them into halves and quarter berry sized chunks.

Without a pastry blender: Cut the butter into small pieces with a knife and work the butter into the flour mixture with your fingertips until the mixture resembles a coarse meal. Roughly chop the raspberries on a cutting board and stir them into the butter-flour mixture.

MAKE SURE AND HAVE FLOUR ON THE SURFACE AND A SCOOPER TO PUT THE FLOUR ON YOUR HANDS BEFORE GETTING HANDS DIRTY. IT IS REALLY STICKY! (nylon scraper works great getting off hands)

Both methods: Add the ricotta and heavy cream together and stir them in to form a dough with a flexible spatula.Using your hands, gently knead dough into an even mass, right in the bottom of the bowl. Don’t fret if the raspberries get muddled and smudge up the dough. This is a pretty thing.

With as few movements as possible, transfer the dough to a well-floured counter, flour the top of the dough and pat it into a 7-inch square about 1-inch tall. With a large knife, divide the dough into 9 even squares. Transfer the scones to prepared baking sheet with a spatula. Bake the scones for about 15 minutes, until lightly golden at the edges. Cool in pan for a minute, then transfer to a cooling rack. It’s best to cool them about halfway before eating them, so they can set a bit more. I know, way to be a big meanie, right?

Do ahead: Scones are always best the day they are baked. However, if you wish to get a lead on them, you can make them, arrange them on your parchment-lined sheet and freeze them. If you’re prepping just one day in advance, cover the tray with plastic wrap and bake them the day you need them. If you’re preparing them more than one day in advance, once they are frozen, transfer them to a freezer bag or container. Bring them back to a parchment-lined sheet when you’re ready to bake them. No need to defrost the froze, unbaked scones, just add 2 to 3 minutes to your baking time.

LASAGNA

LASAGNA

This recipe came from Cinda Eastin. My mom tried it and said she likes it better than hers (it is A LOT less work too). This is very easy to make. Everyone really liked it - yum!

9 lasagna noodles, cooked & rinsed

1# hamburger, browned & drained

1 pt (16 oz) fat free cottage cheese

2# mozzarella cheese, shredded

1 (25.6 oz) Prego Italian sausage & garlic meat sauce (this is what makes it so good)

Ladle enough sauce in your 9x13 baking dish so the noodles won't stick to the dish; mix remainder of sauce with the hamburger. Reserve about a cup of mozzarella cheese; mix remainder of mozzarella cheese with cottage cheese. Layer three times; noodles, meat sauce, cheeses. Top with reserved mozzarella cheese. Bake at 350 for 30-40 minutes.

Italian Sausage Lasagna

Scott really liked this and Jackson.  I thought it was good but still the above recipe better.  Abagail thought it was too spicy (but she did eat her serving).  Maybe make sure and get mild sausage next time.

WHAT YOU NEED

• 12
  lasagna noodles, uncooked
• 2tablespoons
  Bertolli® Extra Light in Taste Olive Oil
• 1package
  (16 ounce) JOHNSONVILLE® Italian Ground Sausage
• 1medium
  onion
• 2cloves
  garlic, chopped
• 1jar
  (24 ounces) marinara sauce
• 4cups
  ricotta cheese
• 1large
  egg
• ½cup
  KRAFT Grated Parmesan Cheese
• 2cups
  fresh spinach, lightly packed and chopped
• 2cups
  mozzarella cheese, shredded
• 1teaspoon
  dried oregano

PREPARATION

• 1
  Bring a large pot of salted water to a boil. Cook pasta until al dente. Drain, lightly oil and set aside.
• 2
  In a medium saucepan, sauté the sausage in Bertolli® Extra Light in Taste Olive Oil, crumbling with a wooden spoon, until no longer pink
• 3
  Add onion and garlic and continue sautéing for another 4 minutes until the sausage is cooked through.
• 4
  Add marinara sauce to the sausage mixture and set aside.
• 5
  In a medium bowl, blend ricotta cheese, egg, ¼ cup of the KRAFT Grated Parmesan Cheese and the chopped spinach; set aside.
• 6
  Coat a 9x13 inch baking dish with olive oil and spread 1 cup of the sauce mixture on the bottom.
• 7
  Top with 3 lasagna noodles. Spread ¼ of the ricotta cheese mixture on the noodles and layer on 1 cup of the sauce mixture. Sprinkle ½ cup mozzarella cheese over this. Repeat this process three more times, starting with the noodles and finish with the remaining ¼ cup of KRAFT Grated Parmesan cheese. Sprinkle with oregano.
• 8
  Sprinkle with oregano.
• 9
  Preheat oven to 350°F and bake for 45 minutes until hot and bubbly.
• 10
  Let stand 10 minutes before cutting.

PANCAKES

SOME FAVORITE RECIPES WE USE:
Lemon Cookbook Mom's Pancakes pg. 9.  These remind me of the pancakes from Denny's. 

1st McCleve cookbook pg. 8 (submitted by A. Marilyn) We love these.  Good with wheat flour too.

PROTEIN PANCAKES

Found this recipe in the Shape magazine. They look really weird when cooked, but taste really good. My family ate them with no problem. They don't taste as well the next day.

For six pancakes in a bowl combine:

1/2 cup rolled oats

1/2 cup fat-free cottage cheese

1/2 cup egg whites

1 tsp vanilla

pinch of cinnamon

Pour 1/4 cup of batter into a heated pan. Cook 2 minutes per side or until lightly browned.

PINK PANCAKES

We all really liked these pancakes. Abagail especially liked that they were pink. You couldn't taste the beets as all. I did doubled the recipe, which was just right for us. Found in Deceptively Delicious cookbook pg. 143.

3/4 c water

1/2 c ricotta cheese

1/4 c beet puree

1 tsp vanilla

1/2 tsp cinnamon

1 c pancake mix

1/4 c grated apple

In a blender or food processor, combine the water, ricotta cheese, beet puree, vanilla and cinnamon and blend. Dump the mixture into a medium bowl, add the pancake mix and apple and stir until just combined. DO NOT OVERMIX - the batter will be a little lumpy. Cook the pancakes. (I found they took a little longer to cook than other pancakes) Serve warm, with syrup or fruit.

APPLE PUFF PANCAKE

Loved this recipe. So easy to make. Served it with a sausage patty. Perfect meal!

taste of home Contest Winning 2010. pg. 62.

SUN-KISSED ORANGE PANCAKES
We liked. Easy - uses blender. They are thin pancakes.
1 egg
2 Tbsp butter, melted
1 cup orange juice
1 cup flour
2 tsp baking powder
1 Tbsp sugar
1/2 tsp salt

Preheat a skillet over medium heat. In a blender, combine the egg, butter and orange juice. Blend on high for 20 seconds or until smooth. Add flour, baking powder, sugar and salt. Blend for an additional 20 seconds or until smooth. Drop batter onto skillet using a 1/2 cup measurer and brown on both sides.

PERFECT PANCAKES
by Pioneer Woman - blog
These are very yummy! They have a sweet taste to them. Used 1/8 cup to measure/pour.

3 cups plus 2 TBSP cake flour
1/2 tsp salt
3 TBSP baking powder
2 TBSP sugar
---
2 cups milk
2 large eggs
3 tsp vanilla
---
4 TBSP butter - melted

Mix together dry ingredients in a large bowl. In a seperate bowl mix together milk, eggs and vanilla. Add wet ingredients to dry ingredients, stirring very gently until just combined.

Melt butter in the microwave and add it to the batter, stirring gently to combine.

Cook on a greased skillet over medium-low heat until golden brown.