Wednesday, March 30, 2011

Savory Cheese and Spinach Scones

Savory Cheese and Spinach Scones


• 2 1/2 cups all-purpose flour
• 1 2/3 tablespoon baking powder
• 1 teaspoon salt
• 4 ounces crumbled feta cheese
• 4 ounces softened cream cheese
• 1/2 cup of frozen spinach well drained
• 1 cup whole milk
• 1 egg


 Preheat oven to 400 degrees
 Combine the flour, baking flour, and salt into a bowl
 Add cheeses and lightly toss into the dry mixture until fully incorporated
 Add spinach and incorporate into the mixture
 Beat the egg and milk together in a separate bowl
 Add slowly into the dry mixture folding it in
**** If dough is too sticky add another 1/2 cup of flour****
 On a floured surface gently pat down the dough into a circle about 1 inch thick
 With a knife cut about 8-10 wedges out of the dough and place them on a greased baking sheet
 Bake for approximately 20-25 minutes or until golden brown
 Take out and let cool

Friday, March 11, 2011

Miniature Shamrock Cupcakes

Miniature Shamrock Cupcakes

Ingredients for Cupcakes

• 1 stick of butter
• 1 cup of sugar
• 1/4 teaspoon Madagascar Vanilla Extract
• 2 large eggs
• 1 1/2 cups A.P. flour
• 1 1/2 teaspoon baking powder
• Pinch of salt
• 2/3 cup sour cream

Ingredients for Frosting

• 1/2 pound softened cream cheese
• 5 tablespoons softened butter
• 2 teaspoons Madagascar Vanilla Extract
• 2 1/2 cups powdered sugar

Directions for Cupcakes

 Preheat oven to 350
 Add the flour, baking powder, and salt into a bowl and mix together and set aside
 In another bowl use an electric mixer combine butter and sugar until smooth
 Add in the vanilla extract and continue to blend
 Then add 1 egg at a time to the mixture and incorporate before adding the other
 Carefully add the flour mixture and the sour cream into the butter mixture alternating between each
 Spoon into the small cupcake sheets until they are each about halfway filled.
 Put into the oven on a cookie tray and let cook for approximately 15-20 minutes or until lightly golden on top
 Take out and let cool

Directions for Frosting

 During the baking of the cupcakes combine the cream cheese, butter, and vanilla extract into a bowl and blend together
 Add the sugar and mix until fully incorporated and no more clumps are shown
 Put into a piping bag with a star tip and place in refrigerator until cupcakes are done
 Once cupcakes are cooled off pipe the frosting on top of the cupcakes using a circular rotation to get a spiral effect
 Sprinkle with green colored sure and place a candy shamrock on top

Wednesday, March 9, 2011

Leek and Oatmeal Soup with Boxty Bread

Leek and Oatmeal Soup with Boxty Bread

Ingredients for Leek and Oatmeal Soup

3 ounces butter
5 ounces rolled oats
1 quart vegetable stock
12 ounces cleaned leeks
1 teaspoon salt
1/4 teaspoon black pepper
2 cups milk
1/4 parsley minced

Ingredients for Boxty Bread

1 pound peeled russet potatoes
1 pound cooked mashed potatoes
1 1/2 teaspoon salt
5 ounces all purpose flour

Directions for Boxty Bread

• Preheat griddle to 350
• Grate the peeled potatoes into a bowl of 2 cups water
• Remove the grated potatoes from the water and mix them with the cooked mashed potatoes in a separate bowl
• Add salt and mix
• Once the bowl of water with the removed grated potatoes is clear enough to see the bottom, pour out the water carefully so that you save the potato starch at the bottom
• Add the starch to your potatoes
• Carefully add only a tablespoon at a time into the potato mixture and combine until it has become smooth dough. DON’T KNEED TOO MUCH
• Divide the dough into 2 pieces
• Roll both out into 2 large circles about 1/4 inch
• Cut into 6 equal circles
• Cook on griddle using some flour on the griddle for non-stick protection

Directions for Soup

• In a large pot add butter and heat over low flame
• Once, hot enough add oats and gently brown in the butter
• Once toasted brown add the vegetable stock, leeks, salt, pepper into the pot to start cooking
• Bring to a simmer over a medium flame and let cook for approximately 35-45 minutes or until leeks are tender
• Slowly temper milk into the soup and add seasonings as desired
• Add the parsley for garnishing