Looks like the "prelude to winter" is pausing here in the A.V.(Antelope Valley). Supposed to be back in the mid 80's today,and possible upper 80's to low 90's by the weekend. Oh well. I don't mean to sound non grateful for the nice weather. But I really do enjoy a few cloudy and rainy, or snowy days once in awhile. I guess that comes from living in Wash. State. We had a lot of cloudy and rainy days there. But I always enjoyed them. I had a real low key birthday yesterday. Didn't really go anywhere, or do anything special.
Anyhow, I hope everybody has a wonderful day!
Kent
Thursday, October 15, 2009
Maple Nut & Pear Scones
1 dozen scones
Active Time: 30 minutes
Total Time: 1 hour
Ingredients
1 cup whole-wheat pastry flour
1 cup all-purpose flour
1 cup old-fashioned rolled oats
1/4 cup plus 1 1/2 teaspoons sugar, divided
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
4 tablespoons chilled reduced-fat cream cheese (Neufchâtel), cut into small pieces (2 ounces)
2 tablespoons chilled butter, cut into small pieces
1/4 cup canola oil
1 cup diced peeled pear, preferably Bartlett (1 large)
1/2 cup chopped pecans, or walnuts, divided
3/4 cup low-fat buttermilk, or equivalent buttermilk powder
1 teaspoon maple extract, (see Note) or vanilla extract
1 egg lightly beaten with 1 tablespoon water, for glaze
Preparation
1.Preheat oven to 400°F. Line a large baking sheet with parchment paper or coat with cooking spray.
2.Combine whole-wheat flour, all-purpose flour, oats, 1/4 cup sugar, baking powder, baking soda, salt and cinnamon in a large bowl; whisk to blend. Using a pastry blender or your fingertips, cut or rub cream cheese and butter into the dry ingredients. Add oil and toss with a fork to coat. Add pear and 1/4 cup nuts; toss to coat. Mix buttermilk and maple (or vanilla) extract in a measuring cup and add just enough to the dry ingredients, stirring with a fork, until the dough clumps together. (It will be sticky.)
3.Turn the dough out onto a lightly floured surface and knead several times; do not overwork it. Divide the dough in half and pat each piece into a 7 1/2-inch circle. Cut each circle into 6 wedges and transfer to the prepared baking sheet. Brush the tops with the egg glaze and sprinkle with the remaining 1/4 cup nuts, pressing lightly. Sprinkle with the remaining 1 1/2 teaspoons sugar.
4.Bake the scones until golden and firm to the touch, 20 to 30 minutes. Transfer to a wire rack to cool slightly before serving.
Tips & Notes
Make Ahead Tip: The scones are best served the day they are made. Wrap any leftovers individually, place in a plastic bag or container and freeze for up to 1 month. For a quick weekday breakfast, wrap a frozen scone in a paper towel and microwave on Defrost for 1 to 2 minutes.
Note: Maple extract, which can be purchased in the spice section of the supermarket, contains the essential flavors of maple syrup, usually diluted with alcohol. Maple syrup cannot be used as a substitute. Products labeled "maple flavoring" usually contain imitation or artificial ingredients.
Nutrition
Per serving: 233 calories; 12 g fat (3 g sat, 5 g mono); 9 mg cholesterol; 29 g carbohydrates; 5 g protein; 3 g fiber; 204 mg sodium; 101 mg potassium.
2 Carbohydrate Serving
Exchanges: 2 starch, 2 fat
And Now For Something Completely Different-Grilled Dark Chocolate Sand.
Both simpler and more decadent than a chocolate croissant, a grilled chocolate sandwich is a marriage of bread and chocolate in which the two components are evenly matched
Ingredients
1/4 cup(s) fat-free evaporated milk
3 ounce(s) bittersweet chocolate, finely chopped
1 1/2 tablespoon(s) butter, softened
8 slice(s) thin whole-wheat or white sandwich bread
3 tablespoon(s) bittersweet or semisweet chocolate chips
2 tablespoon(s) chopped toasted hazelnuts, (optional)
--------------------------------------------------------------------------------
Directions
1.Heat evaporated milk just until boiling. Add chocolate, let stand for 1 minute, then whisk until smooth. Let cool slightly.
2.Spread butter on one side of each slice of bread. Divide the chocolate mixture on the unbuttered side of 4 slices, leaving a little border. Press chocolate chips and nuts, if using, into the chocolate. Cover with the remaining slices of bread, buttered-side up, and press lightly.
3.Cook the sandwiches in a large nonstick skillet over medium-high heat for 1 to 2 minutes. Turn over, press with a spatula, and cook until nicely browned and the chocolate is barely melted, 30 seconds to 1 minute. Serve warm.
Eat richly for less
You already know that food prices have been going up. But did you know that Americans still spend nearly half of their food budget eating out?1 And restaurant food, on average, costs 75% more than what you make at home.2
If you feel like you're spending more and more on food these days, you may want to take a look at where—and what—you're eating. It's still possible to eat well without breaking the bank.
Naturally, we've got a few ideas on how to make that happen.
Stay in the kitchen. Why does every party wind up in the kitchen? It's warm, friendly and, if there's no television, distraction free. Preparing meals alone or with the whole family can be creative and relaxing. Plus, the more you do it, the better you get. That leads us to our real cost cutters.
Convenience costs extra. If your food bill is high, look at ways to remove prepared foods from your grocery list. A do-it-yourself approach to shredding cheeses, repacking single servings, making your own snacks and whipping up pasta salads from scratch can save a lot of cash. Take a look in your cabinets, and see what you could be doing yourself.
Cook in bulk (as in, make extra). If you work outside the home, eating lunch out every day can cost a fortune ($5 a day = $25 a week = $1,200 a year). Make a big pan of lasagna and freeze the leftovers in individual servings. Better yet, make a second pan. It doesn't take much longer than making the first one.
Buy stocks. Set aside some space in the house for stocking up on nonperishable items when they're on sale. If you know you'll use them, they won't lose their value.
Buy large quantities of meat, but eat vegetables. We aren't sure whose family those "family packs" of 20 chicken breasts are designed for, but there's no reason you can't divide them up and freeze them in smaller packs sized for your own household. Don't let the large quantities tempt you to overeat, though. You should aim for about 4 to 6 ounces of meat (or meat substitutes) each day.3
Notice what we did not mention. Coupons and specials can work for you or against you, so be careful. Don't buy something you wouldn't normally buy just because you have a coupon. That's spending, not saving. Finally, don't shrug off the store brands. Many consumers find that the quality and nutrition of these items are as good as the national brands, for significantly less money.
When you're planning meals, remember health first, budget second. There's no reason you can't eat a well-balanced meal on a tight budget if you make smart choices
If you feel like you're spending more and more on food these days, you may want to take a look at where—and what—you're eating. It's still possible to eat well without breaking the bank.
Naturally, we've got a few ideas on how to make that happen.
Stay in the kitchen. Why does every party wind up in the kitchen? It's warm, friendly and, if there's no television, distraction free. Preparing meals alone or with the whole family can be creative and relaxing. Plus, the more you do it, the better you get. That leads us to our real cost cutters.
Convenience costs extra. If your food bill is high, look at ways to remove prepared foods from your grocery list. A do-it-yourself approach to shredding cheeses, repacking single servings, making your own snacks and whipping up pasta salads from scratch can save a lot of cash. Take a look in your cabinets, and see what you could be doing yourself.
Cook in bulk (as in, make extra). If you work outside the home, eating lunch out every day can cost a fortune ($5 a day = $25 a week = $1,200 a year). Make a big pan of lasagna and freeze the leftovers in individual servings. Better yet, make a second pan. It doesn't take much longer than making the first one.
Buy stocks. Set aside some space in the house for stocking up on nonperishable items when they're on sale. If you know you'll use them, they won't lose their value.
Buy large quantities of meat, but eat vegetables. We aren't sure whose family those "family packs" of 20 chicken breasts are designed for, but there's no reason you can't divide them up and freeze them in smaller packs sized for your own household. Don't let the large quantities tempt you to overeat, though. You should aim for about 4 to 6 ounces of meat (or meat substitutes) each day.3
Notice what we did not mention. Coupons and specials can work for you or against you, so be careful. Don't buy something you wouldn't normally buy just because you have a coupon. That's spending, not saving. Finally, don't shrug off the store brands. Many consumers find that the quality and nutrition of these items are as good as the national brands, for significantly less money.
When you're planning meals, remember health first, budget second. There's no reason you can't eat a well-balanced meal on a tight budget if you make smart choices
Grilling Desserts: 101
The best desserts for the grill are actually the simplest - fresh fruit. "The direct open flame from the grill caramelizes sugar and brings out the natural flavor in the fruit," according to chef Ted Reader, based in Toronto, Ontario.
If you want to take the dessert up a notch, marinate your fruit in a mixture of rum or wine; the alcohol will burn off on the grill, leaving a subtle flavor behind, Reader says.
Fruits such as pears and apples are in great supply and also are perfect for the grill. Why not fire up some grilled apple rings?
Start by peeling, coring and slicing the apple. Then marinate in a simple mixture of rum, brown sugar, butter, lemon juice and cinnamon. Finally, throw the slices on the grill for a few minutes and wait for them to brown. Pair with ice cream and you have a twist on an old favorite.
Tips:
Keep the heat high. Heat acts to concentrate the fruit's flavor by reducing the water content and caramelizing the sugar.
Keep it short. You don't want to burn your dessert. A couple of minutes should be enough for most fruits.
Keep it simple. Let the grill bring out the natural flavors, don't go overboard on marinades. Simple vanilla ice cream makes a perfect pairing.
If you want to take the dessert up a notch, marinate your fruit in a mixture of rum or wine; the alcohol will burn off on the grill, leaving a subtle flavor behind, Reader says.
Fruits such as pears and apples are in great supply and also are perfect for the grill. Why not fire up some grilled apple rings?
Start by peeling, coring and slicing the apple. Then marinate in a simple mixture of rum, brown sugar, butter, lemon juice and cinnamon. Finally, throw the slices on the grill for a few minutes and wait for them to brown. Pair with ice cream and you have a twist on an old favorite.
Tips:
Keep the heat high. Heat acts to concentrate the fruit's flavor by reducing the water content and caramelizing the sugar.
Keep it short. You don't want to burn your dessert. A couple of minutes should be enough for most fruits.
Keep it simple. Let the grill bring out the natural flavors, don't go overboard on marinades. Simple vanilla ice cream makes a perfect pairing.
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