Lavender-Lime Scones

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Lavender-Lime Scones

Lavender-Lime Scones

http://www.thegourmetro.net/2010/03/recipe-lavender-lime-scones/

Ingredients

  • 2 cups unbleached all purpose flour
  • 1/3 cup granulated sugar
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 tablespoons freshly grated lime zest
  • 2 teaspoons finely chopped dried lavender
  • 1/4 cup unsalted butter, cut into 1/4 inch chunks and chilled
  • 1/2 cup homemade crème fraiche (or yogurt) (Crème Fraiche recipe here)
  • 1/2 cup low-fat buttermilk
  • 3/4 cup powdered sugar
  • 2 tablespoons fresh lime juice

Instructions

  1. Preheat oven to 400 degrees F. Line a rimmed baking sheet with parchment paper.
  2. Mix first 5 ingredients in a food processor bowl. Add zest and 1 1/2 tsp of dried lavender, and pulse to mix. Add butter to dry ingredients, and pulse until butter chunks are pea-sized. Transfer mixture to a medium bowl.
  3. Combine yogurt and buttermilk in a small bowl. Add to dry ingredients and mix with a wooden spoon until dough comes together.
  4. Coat your hands with flour and pull dough out onto a well-floured surface. Knead dough for a minute, folding and flattening it several times. (The dough will remain quite moist.) Pat dough into a 9- x 4-inch rectangle, about 1 inch thick, and cut dough into 6 equal triangles.
  5. Lift scones onto the prepared baking sheet and bake on center rack of oven for 15 to 18 minutes, or until golden brown. Cool scones on baking sheet for a few minutes and then transfer to a wire rack.
  6. Glaze: Combine remaining 1 teaspoon lavender, powdered sugar and lime juice, and mix with a fork until smooth. Drizzle over warm scones.
http://www.knowyourfarms.com/lavender-lime-scones/

By |June 3rd, 2013|Bread, Breakfast, Lavender, Recipe Type|Comments Off
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Caramelized Onion, Mushroom, and Bacon Quiche

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Caramelized Onion, Mushroom, and Bacon Quiche

Caramelized Onion, Mushroom, and Bacon Quiche

http://www.foodnetwork.com/recipes/emeril-lagasse/caramelized-onion-mushroom-and-bacon-quiche-in-a-pat-in-pan-crust-recipe/index.html

Ingredients

  • 1 recipe Pat-In-Pan pie dough, recipe follows
  • 6 ounces bacon, chopped
  • 3 cups thinly sliced onion
  • 8 ounces thinly sliced button mushrooms
  • 2 teaspoons fresh thyme
  • 1 teaspoon minced garlic
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 cup heavy cream
  • 5 large eggs
  • 4 ounces grated Gruyere

Instructions

  1. Preheat the oven to 375 degrees F.
  2. Prepare the pie dough as directed and press the dough into a 9-inch pie tin, forming a fluted edge. Set aside in the refrigerator as you prepare the quiche.
  3. Set a 12-inch saute pan over medium heat, and add the bacon. Cook the bacon, stirring often, until most of the fat has rendered and the meat is crispy, about 5 to 7 minutes. Remove the bacon from the pan and drain on a paper-lined plate. Add the onions to the pan and cook, stirring occasionally, until the onions are wilted, and lightly caramelized, about 8 minutes. Add the mushrooms, thyme, and garlic to the pan and season with the salt and pepper. Cook the onions and mushrooms, stirring occasionally, until most of the moisture has cooked out of the mushrooms and they are caramelized, 8 to 10 minutes. Remove the pan from the heat and allow the onions and mushrooms to cool for 10 minutes before placing in the reserved pie tin with the rendered bacon.
  4. In a medium bowl, combine the heavy cream and eggs and whisk until frothy. Pour the cream mixture over the onion mixture, and sprinkle the cheese over top. Place the pie tin on a sheet pan and place in the oven. Bake until golden brown, and the custard has set, 35 to 40 minutes. Be sure to rotate the sheet pan after 15 to 20 minutes to ensure even browning.
    5. For the crust:
  5. 1 1/2 cups all-purpose flour
  6. 1/2 cup oil
  7. 1 teaspoon salt
  8. 2 tablespoons sugar
  9. 2 tablespoons milk
  10. Preheat oven to 400 degrees F.
  11. In a 9-inch pie pan, combine all ingredients and mix with a fork. After mixing well, use your hand to form a ball in the pan and then press into pan. Bring it up on the sides and pinch the top. Bake for 10 to 11 minutes or until golden brown.
  12. Read more at: http://www.foodnetwork.com/recipes/emeril-lagasse/caramelized-onion-mushroom-and-bacon-quiche-in-a-pat-in-pan-crust-recipe/index.html?oc=linkback
http://www.knowyourfarms.com/caramelized-onion-mushroom-and-bacon-quiche/

By |May 13th, 2013|Bacon, Bread, Breakfast, Entree, Mushrooms, Onions, Recipe Type|Comments Off
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Zucchini Bread

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Zucchini Bread

Zucchini Bread

http://www.connoisseur4thecure.com/2012/06/24/zucchini-bread/

Ingredients

  • 3/4 cup low-fat buttermilk
  • 2 large eggs
  • 1/2 cup coconut sugar
  • 3 teaspoons stevia
  • 1/3 cup grape seed oil
  • 1 teaspoon vanilla extract
  • 2 cups shredded zucchini
  • 2 cups whole-wheat pastry flour
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 cup chocolate chips
  • ½ cup pecans, chopped

Instructions

  1. Preheat oven to 350°F. Spray a 9-by-5-inch loaf pan with cooking spray.
  2. Whisk together the “wet” ingredients in a medium bowl: milk, eggs, sugar, oil and vanilla.
  3. Stir in zucchini to the wet ingredients.
  4. Combine the “dry” ingredients: flour, baking powder, cinnamon and salt in a large bowl.
  5. Stir the wet ingredients into the dry ingredients. Stir in the chocolate chips and nuts until just combined.
  6. Pour into the greased loaf pan.
  7. Bake at 350°F until golden brown and a wooden skewer inserted in the center comes out clean. (50 minutes to 1 hour.). Cool 10 minutes in the pan then remove to a wire cooling rack. Let cool for at least 1 hour before slicing.
http://www.knowyourfarms.com/zucchini-bread/

By |May 5th, 2013|Bread, recipe, Recipe Type, Zucchini|Comments Off
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Chocolate Zucchini Bread

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Chocolate Zucchini Bread

Chocolate Zucchini Bread

http://www.inspiredtaste.net/2108/chocolate-zucchini-bread/

Ingredients

  • 1 1/2 cup shredded raw zucchini
  • 1 cup all-purpose flour
  • 1/2 cup (45 grams) unsweetened cocoa powder (we used Ghirardelli)
  • 1 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 tablespoon instant coffee granules
  • 1/2 cup vegetable oil
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat the oven to 350 degrees F and spray a loaf pan (9x5x3) with nonstick cooking oil.
  2. In a medium bowl, combine the flour, cocoa powder, baking soda, baking powder and salt, then set aside.
  3. In a large bowl, using a hand mixer beat the oil, sugars, eggs, vanilla extract and coffee granules for about 2 minutes.
  4. Add the shredded zucchini to the dry ingredients and then in batches add the dry ingredients to the wet ingredients; use a spatula to incorporate everything until just mixed. Pour the mixture into the loaf pan and bake in the oven for 55 – 65 minutes or until a toothpick can be inserted in the bread and then be removed clean. Remove from the oven and cool on a wire rack.
http://www.knowyourfarms.com/chocolate-zucchini-bread/

By |May 3rd, 2013|Bread, Dessert, recipe, Recipe Type, Zucchini|Comments Off
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Eggplant Focaccia

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http://www.marthastewart.com/317126/eggplant-focaccia?czone=food/vegetarian-cnt/vegetarian-favorite-recipes¢er=852566&gallery=359928&slide=285377

Ingredients

  • 1 medium eggplant ( 1/2 pound), cut into 1/4-inch-thick slices
  • Coarse salt
  • All-purpose flour, for rolling
  • 1 ball (1 pound) homemade or store-bought pizza dough
  • 2 tablespoons fine cornmeal
  • 6 tablespoons olive oil
  • 1 cup shredded Emmentaler cheese (4 ounces) or other type of Swiss
  • 2 tablespoons chopped fresh oregano

Instructions

  1. In a colander, toss eggplant with 1 1/2 teaspoons salt. Let stand 30 minutes. Press slices between a double layer of paper towels to dry and set aside.
  2. Preheat oven to 400 degrees; place a rimless baking sheet or inverted rimmed baking sheet in oven. On a floured surface, roll out dough to 1/2-inch thickness. Sprinkle cornmeal on another baking sheet or inverted rimmed baking sheet or lightweight wooden board; top with dough (you will transfer it onto the preheated sheet to cook).
  3. Brush dough with 3 tablespoons oil and sprinkle with 1/2 cup cheese. Layer on eggplant; top with 3 tablespoons oil, oregano, and 1/2 cup cheese. Let stand 30 minutes. Give sheet a gentle shake to ensure dough isnt sticking.
  4. Carefully remove baking sheet from oven and slide focaccia onto sheet. Return to oven and bake until bottom of focaccia is crispy and edges are golden, 20 minutes. Serve warm or at room temperature.
http://www.knowyourfarms.com/eggplant-focaccia/

By |April 8th, 2013|Bread, Eggplant, Entree, recipe, Recipe Type, Side Dish|Comments Off
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Buttered Sweet Potato Knot Rolls

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Buttered Sweet Potato Knot Rolls

Buttered Sweet Potato Knot Rolls

http://www.myrecipes.com/recipe/buttered-sweet-potato-knot-rolls-10000000408839/

Ingredients

  • 1 package dry yeast (about 2 1/4 teaspoons)
  • 1 cup warm 2% reduced-fat milk (100° to 110°)
  • 3/4 cup canned mashed sweet potatoes
  • 3 tablespoons butter, melted and divided
  • 1 1/4 teaspoons salt
  • 2 large egg yolks, lightly beaten
  • 5 cups bread flour, divided
  • Cooking spray

Instructions

  1. Dissolve yeast in milk in a large bowl; let stand 5 minutes.
  2. Add sweet potatoes, 1 tablespoon butter, salt, and egg yolks, stirring mixture with a whisk.
  3. Lightly spoon flour into dry measuring cups; level with a knife. Add 4 1/2 cups flour; stir until a soft dough forms.
  4. Turn dough out onto a floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel very soft and tacky).
  5. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in size. (Gently press 2 fingers into dough. If indentation remains, dough has risen enough.) Punch dough down. Cover and let rest 5 minutes.
  6. Line 2 baking sheets with parchment paper. Divide dough into 24 equal portions. Working with 1 portion at a time (cover remaining dough to prevent drying), shape each portion into a 9-inch rope. Carefully shape rope into a knot; tuck top end of knot under roll. Place roll on a prepared pan.
  7. Repeat procedure with remaining dough, placing 12 rolls on each pan. Lightly coat rolls with cooking spray; cover and let rise 30 minutes or until doubled in size.
  8. Preheat oven to 400°.
  9. Uncover rolls. Bake at 400° for 8 minutes with 1 pan on bottom rack and 1 pan on second rack from top. Rotate pans; bake an additional 7 minutes or until rolls are golden brown on top and sound hollow when tapped.
  10. Remove rolls from pans; place on wire racks. Brush rolls with 2 tablespoons butter. Serve warm or at room temperature.
http://www.knowyourfarms.com/buttered-sweet-potato-knot-rolls/

By |March 27th, 2013|Bread, Side Dish, Sweet Potatoes|Comments Off
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Sweet Potato Bread

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Sweet Potato Bread

Sweet Potato Bread

http://www.myrecipes.com/recipe/sweet-potato-bread-50400000123585/

Ingredients

  • 6.75 ounces all-purpose flour (about 1 1/2 cups)
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 1/2 cup plain 2% reduced-fat Greek yogurt
  • 1/2 cup granulated sugar
  • 1/4 cup canola oil
  • 2 large eggs
  • 1/2 cup packed shredded peeled sweet potato (about 4 ounces)
  • 1/3 cup raisins
  • 1/3 cup chopped pecans, toasted
  • Baking spray with flour (such as Baker's Joy)
  • 3 ounces 1/3-less-fat cream cheese, softened
  • 1/3 cup powdered sugar
  • 1/2 teaspoon grated lemon rind
  • Dash of salt

Instructions

  1. Preheat oven to 350°.
  2. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 6 ingredients (through cloves) in a large bowl, stirring well with a whisk. Combine yogurt, sugar, oil, and eggs. Add yogurt mixture to flour mixture, stirring just until moist. Gently fold in sweet potato, raisins, and pecans.
  3. Scrape batter into a 9 x 5-inch metal loaf pan coated with baking spray. Bake at 350° for 40 minutes or until a wooden pick inserted in the center comes out with moist crumbs clinging. Cool in pan 10 minutes. Remove bread from pan; cool completely on wire rack.
  4. Combine cream cheese and remaining ingredients in a bowl; beat with a mixer at medium speed 2 minutes or until smooth. Spread frosting evenly over bread.
http://www.knowyourfarms.com/sweet-potato-bread/

By |March 11th, 2013|Bread, recipe, Recipe Type, Sweet Potatoes|Comments Off
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