Breads

Manchego, Herb, and Sun-Dried Tomato Scones

When I was 24, I lived in Denver, Colorado, worked two jobs and lived paycheck to paycheck. Since I couldn’t afford to eat out at restaurants, I cooked at home a lot and ended up often making scones. I’m not really sure why but I think this was the beginning of my curiosity on how to make food I’d never made before. Now, whenever I make scones, I think of that tiny kitchen in that tiny studio apartment on Poet’s Row that I called home. I thought of that time again when I made these Manchego, Herb, and Sun-Dried Tomato Scones. Scones are a quick bread and since they don’t have yeast, they are easy to make. These are baked with sun-dried tomatoes, manchego cheese, and basil. The sun-dried tomatoes are little bursts of flavor in these scones, the basil adds an herby freshness and the cheese provides a slightly nutty undertone. Eat these plain, toasted, or with a little butter for breakfast, as a snack or a nice side to any dish.

The ingredients:

In a large bowl, mix together the dry ingredients and cut in the butter.

Mix in chopped sun-dried tomatoes, shredded cheese, and basil.

Stir in buttermilk and egg whites until just combined. Don’t overmix.

Roll dough out onto a lightly floured surface and knead 4 times.

Pat the dough into a round disk and cut into 8 wedges.

Bake at 425°F for 15 minutes until golden brown.

Additions: None

Omissions: None

Substitutions: None

Overall Rating: Like It

Source: Cooking Light Magazine

Pumpkin-Honey Beer Quick Bread

I’m a big fan of pumpkin bread and usually the simplest pumpkin bread is good enough for me. But this Pumpkin-Honey Beer Quick Bread is a nice alternative to normal pumpkin bread because it includes honey beer and flaxseed. The recipe actually calls for ground flaxseed but I already had flaxseeds on hand (from previously making Bananas Foster Bread) so I decided to use them. Not only is flaxseed good for you (it’s good for the ol’ ticker!) but whole flaxseeds add a slight crunch and nutty bite which tastes good in soft, creamy bread like this. The honey beer doesn’t overpower in this bread but instead adds a slight depth that rounds out the flavor. I’d say give this a try with pretty much any beer you might have on hand (or consider substituting cider to keep it alcohol-free). Eat this warm with a smear of butter and I challenge you to not go back for a second slice.

The ingredients:

Combine flour, salt, baking powder, baking soda, cinnamon, and pumpkin pie spice in a bowl.

In another bowl, mix together sugar, oil, beer, eggs, flaxseed, water, and pumpkin. Is it just me or does it look like there is a wicked old witch in the pumpkin in this picture?? Weird!

Blend wet and dry ingredients together with an electric mixer.

Pour batter into bread pans and bake at 350°F.

Additions: None

Omissions: None

Substitutions: None

Overall Rating: Love It

Source: Cooking Light Magazine

Herb and Onion Wheat Biscuits

I don’t like raw onions but don’t mind cooked onions sometimes. These Herb and Onion Wheat Biscuits celebrate the natural flavor of the onion without being obnoxious. The onions are first cooked until soft, then blended with milk which nicely distributes the flavor in the dough. Just be careful not to knead it too much (like I did) otherwise the biscuits could become dense. These can be a nice complement to an evening dinner or the base for an egg-y breakfast sandwich in the morning. Or if you prefer, just eat them warm with a touch of butter. Tasty!