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These are the scones which Angela surprised me with for Christmas this morning. They are delicious, a definite treat. Thanks Angela!
2 cups all-purpose flour
1/3 cup sugar plus 1 teaspoon
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
8 tablespoons unsalted butter, frozen
1/2 cup blueberries (or raisins or dried currants)
1/2 cup sour cream or yoghurt
1 large egg
Preheat oven to 400 F.
In a medium bowl, mix flour, 1/3 cup sugar, baking powder, baking soda and salt. Cut butter into flour mixture (mixture should resemble coarse meal), then stir in blueberries.
In a small bowl, whisk sour cream and egg until smooth.
Using a fork, stir sour cream mixture into flour mixture until large dough clumps form. Use your hands to press the dough against the bowl into a ball. (The dough will be sticky in places, and there may not seem to be enough liquid at first, but as you press, the dough will come together.)
Place on a lightly floured surface and pat into a 7- to 8-inch circle about 3/4-inch thick. Sprinkle with remaining 1 tsp. of sugar (optional). Use a sharp knife to cut into 8 triangles; place on a cookie sheet (preferably lined with parchment paper), about 1 inch apart. Bake until golden, about 15 to 17 minutes. Cool for 5 minutes and serve warm or at room temperature.
Then give your daughter a hug 'cause she's awesome!
A great lasagna with half the work and only one pot. Shared by Jennifer's colleague Andrea Cullen, we have found this recipe to be quick and tasty! Serves 5 hungry people.
1 lb ground beef
1 large onion, chopped
2 cloves minced garlic
¼ tsp red pepper flakes
8 curly-edged lasagna noodles, broken into fork-sized pieces (regular, not 'no cook')
26 oz jar marinara spaghetti sauce (or 3 cups home-made)
2 cups hot water (add more as required during cooking)
2 cups fresh spinach, coarsely chopped
½ cup shredded mozzarella
¼ cup Parmesan
¾ cup ricotta (or substitute with cream cheese)
fresh basil, salt & pepper
Cook hamburger in a large skillet over high heat 3-5 minutes. Break into small pieces and drain off fat. Stir in chopped onion, cook for 2-3 minutes then add garlic, red pepper flakes and salt. Sprinkle broken noodles into skillet. Pour marinara sauce and hot water over top. Cover and cook, stirring often. Adjust heat to maintain a vigorous simmer until noodles are tender, about 20 - 30 minutes. Stir in spinach, cooking until wilted (3 minutes or so) .
Turn off heat, stir in half of the mozzarella and Parmesan. Dot heaping tablespoons of ricotta over noodle mixture. Sprinkle with remaining mozzarella and Parmesan. Cover and let stand 3-5 minutes. Sprinkle with basil and serve.
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