Another from Doug:
Ingredients:
For the sauce:
4 T. olive oil
1 medium eggplant, peeled and diced small
1 red pepper, seeded and diced fine
1 small onion, peeled and diced fine
4 garlic cloves, peeled and chopped fine
1 T. salt
fresh ground black pepper
1 T. dried basil
1 24-ounce can of Italian tomato puree
1 small can Italian crushed tomatoes
For the Filling:
1 pound whole milk ricotta
2 c. grated mozzarella
½ c. grated Parmesan cheese
½ c. basil pesto (optional)
4 T. chopped flat leaf parsley
salt and pepper to taste
2 eggs
For the Pasta:
8-ounce box (14) manicotti shells, boiled in salted water for about 5 minutes or until VERY al dente,
drained and rinsed under cold water.
Method:
In a large sauce pan over high heat, saute the eggplant and peppers in the olive oil, stirring only
occasionally as the eggplant and peppers get nice and brown and very soft. Add the onions and
garlic, salt and pepper and cook until the onions are very soft and aromatic. Add the basil and
tomato puree and crushed tomatoes to the pan and reduce heat to low, bringing to just a simmer. Stir
occasionally and simmer for half an hour.
Preheat Wolf Electric Oven to 350 degrees F. in the Convection Bake Mode.
Meanwhile, boil the pasta.
For the filling, reserve 1 c. of the grated mozzarella and set aside to top the manicotti. Combine all
the ingredients for the filling in a work bowl and mix together. Place into a pastry bag and pipe into
the manicotti.
Place about two-thirds of the sauce on the bottom of a large baking dish that has been coated with a
little olive oil and lay the filled manicotti on top of the sauce. Place the remaining sauce on top of the
manicotti, then top with the remaining cheese. Cover with foil and place on the fifth rack position in
the preheated oven. Set timer for 50 minutes. After 50 minutes, remove from oven and very carefully
remove foil. Set the oven to the Broil Mode and place the pan on a rack in the fifth position. Broil for
5 minutes or until the cheese is nice and brown. Serve right away.
© 2004 Sub-Zero Freezer Company, Inc. and Wolf Appliance Company, LLC. All rights reserved.
Thursday, July 21, 2005
Oatmeal Scones (with Variations)
my friend, Doug sent me the following recipes, and I am happy to include them here. The scones recipes are from America's Test Kitchen:
Oatmeal Scones
Makes 8 scones
This recipe was developed using Gold Medal unbleached all-purpose flour; best results will be achieved if you use the same or a similar flour, such as Pillsbury unbleached. King Arthur flour has more protein; if you use it, add an extra 1 to 2 tablespoons milk. Half-and-half is a suitable substitute for the milk/cream combination.
1 ½ cups (4 ½ ounces) old-fashioned rolled oats or quick oats
¼ cup whole milk
¼ cup heavy cream
1 large egg
1 ½ cups (7 ½ ounces) unbleached all-purpose flour
1/3 cup (2 ¼ ounces) sugar, plus 1 tablespoon for sprinkling
2 teaspoons baking powder
½ teaspoon salt
10 tablespoons cold unsalted butter, cut into ½-inch cubes
1. Adjust an oven rack to the middle position and heat the oven to 375 degrees. Spread the oats evenly on a baking sheet and toast in the oven until fragrant and lightly browned, 7 to 9 minutes; cool on a wire rack. Increase the oven temperature to 450 degrees. Line a second baking sheet with parchment paper. When the oats have cooled, measure out 2 tablespoons (for dusting the work surface and the dough) and set aside.
2. Whisk the milk, cream, and egg in a large measuring cup until incorporated; remove 1 tablespoon to a small bowl and reserve for glazing.
3. Pulse the flour, 1/3 cup sugar, baking powder, and salt in a food processor until combined, about four 1-second pulses. Scatter the cold butter evenly over the dry ingredients and pulse until the mixture resembles coarse cornmeal, twelve to fourteen 1-second pulses. Transfer the mixture to a medium bowl; stir in the cooled oats. Using a rubber spatula, fold in the liquid ingredients until large clumps form. Mix the dough by hand in the bowl until the dough forms a cohesive mass.
4. Dust the work surface with half of the reserved oats, turn the dough out onto the work surface, and dust the top with the remaining oats. Gently pat into a 7-inch circle about 1 inch thick. Using a bench scraper or chef's knife, cut the dough into 8 wedges and set on the parchment-lined baking sheet, spacing them about 2 inches apart. Brush the surfaces with the reserved egg mixture and sprinkle with 1 tablespoon sugar. Bake until golden brown, 12 to 14 minutes; cool the scones on the baking sheet on a wire rack for 5 minutes, then remove the scones to a rack and cool to room temperature, about 30 minutes. Serve.
Oatmeal Scones with Dried Cherries and Hazelnuts
Follow the recipe for Oatmeal Scones, reducing the oats to 1 ¼ cups, toasting ¼ cup coarsely chopped skinned hazelnuts with the oats, and adding ½ cup chopped dried sour cherries to the flour/butter mixture along with the toasted oats and nuts.
Oatmeal Scones
Makes 8 scones
This recipe was developed using Gold Medal unbleached all-purpose flour; best results will be achieved if you use the same or a similar flour, such as Pillsbury unbleached. King Arthur flour has more protein; if you use it, add an extra 1 to 2 tablespoons milk. Half-and-half is a suitable substitute for the milk/cream combination.
1 ½ cups (4 ½ ounces) old-fashioned rolled oats or quick oats
¼ cup whole milk
¼ cup heavy cream
1 large egg
1 ½ cups (7 ½ ounces) unbleached all-purpose flour
1/3 cup (2 ¼ ounces) sugar, plus 1 tablespoon for sprinkling
2 teaspoons baking powder
½ teaspoon salt
10 tablespoons cold unsalted butter, cut into ½-inch cubes
1. Adjust an oven rack to the middle position and heat the oven to 375 degrees. Spread the oats evenly on a baking sheet and toast in the oven until fragrant and lightly browned, 7 to 9 minutes; cool on a wire rack. Increase the oven temperature to 450 degrees. Line a second baking sheet with parchment paper. When the oats have cooled, measure out 2 tablespoons (for dusting the work surface and the dough) and set aside.
2. Whisk the milk, cream, and egg in a large measuring cup until incorporated; remove 1 tablespoon to a small bowl and reserve for glazing.
3. Pulse the flour, 1/3 cup sugar, baking powder, and salt in a food processor until combined, about four 1-second pulses. Scatter the cold butter evenly over the dry ingredients and pulse until the mixture resembles coarse cornmeal, twelve to fourteen 1-second pulses. Transfer the mixture to a medium bowl; stir in the cooled oats. Using a rubber spatula, fold in the liquid ingredients until large clumps form. Mix the dough by hand in the bowl until the dough forms a cohesive mass.
4. Dust the work surface with half of the reserved oats, turn the dough out onto the work surface, and dust the top with the remaining oats. Gently pat into a 7-inch circle about 1 inch thick. Using a bench scraper or chef's knife, cut the dough into 8 wedges and set on the parchment-lined baking sheet, spacing them about 2 inches apart. Brush the surfaces with the reserved egg mixture and sprinkle with 1 tablespoon sugar. Bake until golden brown, 12 to 14 minutes; cool the scones on the baking sheet on a wire rack for 5 minutes, then remove the scones to a rack and cool to room temperature, about 30 minutes. Serve.
Apricot-Almond Oatmeal Scones
Follow the recipe for Oatmeal Scones, reducing the oats to 1 cup, toasting ½ cup slivered almonds with the oats, and adding ½ cup chopped dried apricots to the flour/butter mixture along with the toasted oats and nuts.
Oatmeal Scones
Makes 8 scones
This recipe was developed using Gold Medal unbleached all-purpose flour; best results will be achieved if you use the same or a similar flour, such as Pillsbury unbleached. King Arthur flour has more protein; if you use it, add an extra 1 to 2 tablespoons milk. Half-and-half is a suitable substitute for the milk/cream combination.
1 ½ cups (4 ½ ounces) old-fashioned rolled oats or quick oats
¼ cup whole milk
¼ cup heavy cream
1 large egg
1 ½ cups (7 ½ ounces) unbleached all-purpose flour
1/3 cup (2 ¼ ounces) sugar, plus 1 tablespoon for sprinkling
2 teaspoons baking powder
½ teaspoon salt
10 tablespoons cold unsalted butter, cut into ½-inch cubes
1. Adjust an oven rack to the middle position and heat the oven to 375 degrees. Spread the oats evenly on a baking sheet and toast in the oven until fragrant and lightly browned, 7 to 9 minutes; cool on a wire rack. Increase the oven temperature to 450 degrees. Line a second baking sheet with parchment paper. When the oats have cooled, measure out 2 tablespoons (for dusting the work surface and the dough) and set aside.
2. Whisk the milk, cream, and egg in a large measuring cup until incorporated; remove 1 tablespoon to a small bowl and reserve for glazing.
3. Pulse the flour, 1/3 cup sugar, baking powder, and salt in a food processor until combined, about four 1-second pulses. Scatter the cold butter evenly over the dry ingredients and pulse until the mixture resembles coarse cornmeal, twelve to fourteen 1-second pulses. Transfer the mixture to a medium bowl; stir in the cooled oats. Using a rubber spatula, fold in the liquid ingredients until large clumps form. Mix the dough by hand in the bowl until the dough forms a cohesive mass.
4. Dust the work surface with half of the reserved oats, turn the dough out onto the work surface, and dust the top with the remaining oats. Gently pat into a 7-inch circle about 1 inch thick. Using a bench scraper or chef's knife, cut the dough into 8 wedges and set on the parchment-lined baking sheet, spacing them about 2 inches apart. Brush the surfaces with the reserved egg mixture and sprinkle with 1 tablespoon sugar. Bake until golden brown, 12 to 14 minutes; cool the scones on the baking sheet on a wire rack for 5 minutes, then remove the scones to a rack and cool to room temperature, about 30 minutes. Serve.
Cinnamon-Raisin Oatmeal Scones
Follow the recipe for Oatmeal Scones, adding ¼ teaspoon ground cinnamon to the dry ingredients and ½ cup raisins to the flour/butter mixture along with the toasted oats.
Oatmeal Scones
Makes 8 scones
This recipe was developed using Gold Medal unbleached all-purpose flour; best results will be achieved if you use the same or a similar flour, such as Pillsbury unbleached. King Arthur flour has more protein; if you use it, add an extra 1 to 2 tablespoons milk. Half-and-half is a suitable substitute for the milk/cream combination.
1 ½ cups (4 ½ ounces) old-fashioned rolled oats or quick oats
¼ cup whole milk
¼ cup heavy cream
1 large egg
1 ½ cups (7 ½ ounces) unbleached all-purpose flour
1/3 cup (2 ¼ ounces) sugar, plus 1 tablespoon for sprinkling
2 teaspoons baking powder
½ teaspoon salt
10 tablespoons cold unsalted butter, cut into ½-inch cubes
1. Adjust an oven rack to the middle position and heat the oven to 375 degrees. Spread the oats evenly on a baking sheet and toast in the oven until fragrant and lightly browned, 7 to 9 minutes; cool on a wire rack. Increase the oven temperature to 450 degrees. Line a second baking sheet with parchment paper. When the oats have cooled, measure out 2 tablespoons (for dusting the work surface and the dough) and set aside.
2. Whisk the milk, cream, and egg in a large measuring cup until incorporated; remove 1 tablespoon to a small bowl and reserve for glazing.
3. Pulse the flour, 1/3 cup sugar, baking powder, and salt in a food processor until combined, about four 1-second pulses. Scatter the cold butter evenly over the dry ingredients and pulse until the mixture resembles coarse cornmeal, twelve to fourteen 1-second pulses. Transfer the mixture to a medium bowl; stir in the cooled oats. Using a rubber spatula, fold in the liquid ingredients until large clumps form. Mix the dough by hand in the bowl until the dough forms a cohesive mass.
4. Dust the work surface with half of the reserved oats, turn the dough out onto the work surface, and dust the top with the remaining oats. Gently pat into a 7-inch circle about 1 inch thick. Using a bench scraper or chef's knife, cut the dough into 8 wedges and set on the parchment-lined baking sheet, spacing them about 2 inches apart. Brush the surfaces with the reserved egg mixture and sprinkle with 1 tablespoon sugar. Bake until golden brown, 12 to 14 minutes; cool the scones on the baking sheet on a wire rack for 5 minutes, then remove the scones to a rack and cool to room temperature, about 30 minutes. Serve.
Glazed Maple-Pecan Oatmeal Scones
Follow the recipe for Oatmeal Scones, toasting ½ cup chopped pecans with the oats, whisking ¼ cup maple syrup into the milk/cream/egg mixture, and omitting the sugar. When the scones have cooled, whisk 3 tablespoons maple syrup and ½ cup confectioners' sugar in a small bowl until combined; drizzle the glaze over the scones.
Oatmeal Scones
Makes 8 scones
This recipe was developed using Gold Medal unbleached all-purpose flour; best results will be achieved if you use the same or a similar flour, such as Pillsbury unbleached. King Arthur flour has more protein; if you use it, add an extra 1 to 2 tablespoons milk. Half-and-half is a suitable substitute for the milk/cream combination.
1 ½ cups (4 ½ ounces) old-fashioned rolled oats or quick oats
¼ cup whole milk
¼ cup heavy cream
1 large egg
1 ½ cups (7 ½ ounces) unbleached all-purpose flour
1/3 cup (2 ¼ ounces) sugar, plus 1 tablespoon for sprinkling
2 teaspoons baking powder
½ teaspoon salt
10 tablespoons cold unsalted butter, cut into ½-inch cubes
1. Adjust an oven rack to the middle position and heat the oven to 375 degrees. Spread the oats evenly on a baking sheet and toast in the oven until fragrant and lightly browned, 7 to 9 minutes; cool on a wire rack. Increase the oven temperature to 450 degrees. Line a second baking sheet with parchment paper. When the oats have cooled, measure out 2 tablespoons (for dusting the work surface and the dough) and set aside.
2. Whisk the milk, cream, and egg in a large measuring cup until incorporated; remove 1 tablespoon to a small bowl and reserve for glazing.
3. Pulse the flour, 1/3 cup sugar, baking powder, and salt in a food processor until combined, about four 1-second pulses. Scatter the cold butter evenly over the dry ingredients and pulse until the mixture resembles coarse cornmeal, twelve to fourteen 1-second pulses. Transfer the mixture to a medium bowl; stir in the cooled oats. Using a rubber spatula, fold in the liquid ingredients until large clumps form. Mix the dough by hand in the bowl until the dough forms a cohesive mass.
4. Dust the work surface with half of the reserved oats, turn the dough out onto the work surface, and dust the top with the remaining oats. Gently pat into a 7-inch circle about 1 inch thick. Using a bench scraper or chef's knife, cut the dough into 8 wedges and set on the parchment-lined baking sheet, spacing them about 2 inches apart. Brush the surfaces with the reserved egg mixture and sprinkle with 1 tablespoon sugar. Bake until golden brown, 12 to 14 minutes; cool the scones on the baking sheet on a wire rack for 5 minutes, then remove the scones to a rack and cool to room temperature, about 30 minutes. Serve.
Oatmeal Scones
Makes 8 scones
This recipe was developed using Gold Medal unbleached all-purpose flour; best results will be achieved if you use the same or a similar flour, such as Pillsbury unbleached. King Arthur flour has more protein; if you use it, add an extra 1 to 2 tablespoons milk. Half-and-half is a suitable substitute for the milk/cream combination.
1 ½ cups (4 ½ ounces) old-fashioned rolled oats or quick oats
¼ cup whole milk
¼ cup heavy cream
1 large egg
1 ½ cups (7 ½ ounces) unbleached all-purpose flour
1/3 cup (2 ¼ ounces) sugar, plus 1 tablespoon for sprinkling
2 teaspoons baking powder
½ teaspoon salt
10 tablespoons cold unsalted butter, cut into ½-inch cubes
1. Adjust an oven rack to the middle position and heat the oven to 375 degrees. Spread the oats evenly on a baking sheet and toast in the oven until fragrant and lightly browned, 7 to 9 minutes; cool on a wire rack. Increase the oven temperature to 450 degrees. Line a second baking sheet with parchment paper. When the oats have cooled, measure out 2 tablespoons (for dusting the work surface and the dough) and set aside.
2. Whisk the milk, cream, and egg in a large measuring cup until incorporated; remove 1 tablespoon to a small bowl and reserve for glazing.
3. Pulse the flour, 1/3 cup sugar, baking powder, and salt in a food processor until combined, about four 1-second pulses. Scatter the cold butter evenly over the dry ingredients and pulse until the mixture resembles coarse cornmeal, twelve to fourteen 1-second pulses. Transfer the mixture to a medium bowl; stir in the cooled oats. Using a rubber spatula, fold in the liquid ingredients until large clumps form. Mix the dough by hand in the bowl until the dough forms a cohesive mass.
4. Dust the work surface with half of the reserved oats, turn the dough out onto the work surface, and dust the top with the remaining oats. Gently pat into a 7-inch circle about 1 inch thick. Using a bench scraper or chef's knife, cut the dough into 8 wedges and set on the parchment-lined baking sheet, spacing them about 2 inches apart. Brush the surfaces with the reserved egg mixture and sprinkle with 1 tablespoon sugar. Bake until golden brown, 12 to 14 minutes; cool the scones on the baking sheet on a wire rack for 5 minutes, then remove the scones to a rack and cool to room temperature, about 30 minutes. Serve.
Oatmeal Scones with Dried Cherries and Hazelnuts
Follow the recipe for Oatmeal Scones, reducing the oats to 1 ¼ cups, toasting ¼ cup coarsely chopped skinned hazelnuts with the oats, and adding ½ cup chopped dried sour cherries to the flour/butter mixture along with the toasted oats and nuts.
Oatmeal Scones
Makes 8 scones
This recipe was developed using Gold Medal unbleached all-purpose flour; best results will be achieved if you use the same or a similar flour, such as Pillsbury unbleached. King Arthur flour has more protein; if you use it, add an extra 1 to 2 tablespoons milk. Half-and-half is a suitable substitute for the milk/cream combination.
1 ½ cups (4 ½ ounces) old-fashioned rolled oats or quick oats
¼ cup whole milk
¼ cup heavy cream
1 large egg
1 ½ cups (7 ½ ounces) unbleached all-purpose flour
1/3 cup (2 ¼ ounces) sugar, plus 1 tablespoon for sprinkling
2 teaspoons baking powder
½ teaspoon salt
10 tablespoons cold unsalted butter, cut into ½-inch cubes
1. Adjust an oven rack to the middle position and heat the oven to 375 degrees. Spread the oats evenly on a baking sheet and toast in the oven until fragrant and lightly browned, 7 to 9 minutes; cool on a wire rack. Increase the oven temperature to 450 degrees. Line a second baking sheet with parchment paper. When the oats have cooled, measure out 2 tablespoons (for dusting the work surface and the dough) and set aside.
2. Whisk the milk, cream, and egg in a large measuring cup until incorporated; remove 1 tablespoon to a small bowl and reserve for glazing.
3. Pulse the flour, 1/3 cup sugar, baking powder, and salt in a food processor until combined, about four 1-second pulses. Scatter the cold butter evenly over the dry ingredients and pulse until the mixture resembles coarse cornmeal, twelve to fourteen 1-second pulses. Transfer the mixture to a medium bowl; stir in the cooled oats. Using a rubber spatula, fold in the liquid ingredients until large clumps form. Mix the dough by hand in the bowl until the dough forms a cohesive mass.
4. Dust the work surface with half of the reserved oats, turn the dough out onto the work surface, and dust the top with the remaining oats. Gently pat into a 7-inch circle about 1 inch thick. Using a bench scraper or chef's knife, cut the dough into 8 wedges and set on the parchment-lined baking sheet, spacing them about 2 inches apart. Brush the surfaces with the reserved egg mixture and sprinkle with 1 tablespoon sugar. Bake until golden brown, 12 to 14 minutes; cool the scones on the baking sheet on a wire rack for 5 minutes, then remove the scones to a rack and cool to room temperature, about 30 minutes. Serve.
Apricot-Almond Oatmeal Scones
Follow the recipe for Oatmeal Scones, reducing the oats to 1 cup, toasting ½ cup slivered almonds with the oats, and adding ½ cup chopped dried apricots to the flour/butter mixture along with the toasted oats and nuts.
Oatmeal Scones
Makes 8 scones
This recipe was developed using Gold Medal unbleached all-purpose flour; best results will be achieved if you use the same or a similar flour, such as Pillsbury unbleached. King Arthur flour has more protein; if you use it, add an extra 1 to 2 tablespoons milk. Half-and-half is a suitable substitute for the milk/cream combination.
1 ½ cups (4 ½ ounces) old-fashioned rolled oats or quick oats
¼ cup whole milk
¼ cup heavy cream
1 large egg
1 ½ cups (7 ½ ounces) unbleached all-purpose flour
1/3 cup (2 ¼ ounces) sugar, plus 1 tablespoon for sprinkling
2 teaspoons baking powder
½ teaspoon salt
10 tablespoons cold unsalted butter, cut into ½-inch cubes
1. Adjust an oven rack to the middle position and heat the oven to 375 degrees. Spread the oats evenly on a baking sheet and toast in the oven until fragrant and lightly browned, 7 to 9 minutes; cool on a wire rack. Increase the oven temperature to 450 degrees. Line a second baking sheet with parchment paper. When the oats have cooled, measure out 2 tablespoons (for dusting the work surface and the dough) and set aside.
2. Whisk the milk, cream, and egg in a large measuring cup until incorporated; remove 1 tablespoon to a small bowl and reserve for glazing.
3. Pulse the flour, 1/3 cup sugar, baking powder, and salt in a food processor until combined, about four 1-second pulses. Scatter the cold butter evenly over the dry ingredients and pulse until the mixture resembles coarse cornmeal, twelve to fourteen 1-second pulses. Transfer the mixture to a medium bowl; stir in the cooled oats. Using a rubber spatula, fold in the liquid ingredients until large clumps form. Mix the dough by hand in the bowl until the dough forms a cohesive mass.
4. Dust the work surface with half of the reserved oats, turn the dough out onto the work surface, and dust the top with the remaining oats. Gently pat into a 7-inch circle about 1 inch thick. Using a bench scraper or chef's knife, cut the dough into 8 wedges and set on the parchment-lined baking sheet, spacing them about 2 inches apart. Brush the surfaces with the reserved egg mixture and sprinkle with 1 tablespoon sugar. Bake until golden brown, 12 to 14 minutes; cool the scones on the baking sheet on a wire rack for 5 minutes, then remove the scones to a rack and cool to room temperature, about 30 minutes. Serve.
Cinnamon-Raisin Oatmeal Scones
Follow the recipe for Oatmeal Scones, adding ¼ teaspoon ground cinnamon to the dry ingredients and ½ cup raisins to the flour/butter mixture along with the toasted oats.
Oatmeal Scones
Makes 8 scones
This recipe was developed using Gold Medal unbleached all-purpose flour; best results will be achieved if you use the same or a similar flour, such as Pillsbury unbleached. King Arthur flour has more protein; if you use it, add an extra 1 to 2 tablespoons milk. Half-and-half is a suitable substitute for the milk/cream combination.
1 ½ cups (4 ½ ounces) old-fashioned rolled oats or quick oats
¼ cup whole milk
¼ cup heavy cream
1 large egg
1 ½ cups (7 ½ ounces) unbleached all-purpose flour
1/3 cup (2 ¼ ounces) sugar, plus 1 tablespoon for sprinkling
2 teaspoons baking powder
½ teaspoon salt
10 tablespoons cold unsalted butter, cut into ½-inch cubes
1. Adjust an oven rack to the middle position and heat the oven to 375 degrees. Spread the oats evenly on a baking sheet and toast in the oven until fragrant and lightly browned, 7 to 9 minutes; cool on a wire rack. Increase the oven temperature to 450 degrees. Line a second baking sheet with parchment paper. When the oats have cooled, measure out 2 tablespoons (for dusting the work surface and the dough) and set aside.
2. Whisk the milk, cream, and egg in a large measuring cup until incorporated; remove 1 tablespoon to a small bowl and reserve for glazing.
3. Pulse the flour, 1/3 cup sugar, baking powder, and salt in a food processor until combined, about four 1-second pulses. Scatter the cold butter evenly over the dry ingredients and pulse until the mixture resembles coarse cornmeal, twelve to fourteen 1-second pulses. Transfer the mixture to a medium bowl; stir in the cooled oats. Using a rubber spatula, fold in the liquid ingredients until large clumps form. Mix the dough by hand in the bowl until the dough forms a cohesive mass.
4. Dust the work surface with half of the reserved oats, turn the dough out onto the work surface, and dust the top with the remaining oats. Gently pat into a 7-inch circle about 1 inch thick. Using a bench scraper or chef's knife, cut the dough into 8 wedges and set on the parchment-lined baking sheet, spacing them about 2 inches apart. Brush the surfaces with the reserved egg mixture and sprinkle with 1 tablespoon sugar. Bake until golden brown, 12 to 14 minutes; cool the scones on the baking sheet on a wire rack for 5 minutes, then remove the scones to a rack and cool to room temperature, about 30 minutes. Serve.
Glazed Maple-Pecan Oatmeal Scones
Follow the recipe for Oatmeal Scones, toasting ½ cup chopped pecans with the oats, whisking ¼ cup maple syrup into the milk/cream/egg mixture, and omitting the sugar. When the scones have cooled, whisk 3 tablespoons maple syrup and ½ cup confectioners' sugar in a small bowl until combined; drizzle the glaze over the scones.
Oatmeal Scones
Makes 8 scones
This recipe was developed using Gold Medal unbleached all-purpose flour; best results will be achieved if you use the same or a similar flour, such as Pillsbury unbleached. King Arthur flour has more protein; if you use it, add an extra 1 to 2 tablespoons milk. Half-and-half is a suitable substitute for the milk/cream combination.
1 ½ cups (4 ½ ounces) old-fashioned rolled oats or quick oats
¼ cup whole milk
¼ cup heavy cream
1 large egg
1 ½ cups (7 ½ ounces) unbleached all-purpose flour
1/3 cup (2 ¼ ounces) sugar, plus 1 tablespoon for sprinkling
2 teaspoons baking powder
½ teaspoon salt
10 tablespoons cold unsalted butter, cut into ½-inch cubes
1. Adjust an oven rack to the middle position and heat the oven to 375 degrees. Spread the oats evenly on a baking sheet and toast in the oven until fragrant and lightly browned, 7 to 9 minutes; cool on a wire rack. Increase the oven temperature to 450 degrees. Line a second baking sheet with parchment paper. When the oats have cooled, measure out 2 tablespoons (for dusting the work surface and the dough) and set aside.
2. Whisk the milk, cream, and egg in a large measuring cup until incorporated; remove 1 tablespoon to a small bowl and reserve for glazing.
3. Pulse the flour, 1/3 cup sugar, baking powder, and salt in a food processor until combined, about four 1-second pulses. Scatter the cold butter evenly over the dry ingredients and pulse until the mixture resembles coarse cornmeal, twelve to fourteen 1-second pulses. Transfer the mixture to a medium bowl; stir in the cooled oats. Using a rubber spatula, fold in the liquid ingredients until large clumps form. Mix the dough by hand in the bowl until the dough forms a cohesive mass.
4. Dust the work surface with half of the reserved oats, turn the dough out onto the work surface, and dust the top with the remaining oats. Gently pat into a 7-inch circle about 1 inch thick. Using a bench scraper or chef's knife, cut the dough into 8 wedges and set on the parchment-lined baking sheet, spacing them about 2 inches apart. Brush the surfaces with the reserved egg mixture and sprinkle with 1 tablespoon sugar. Bake until golden brown, 12 to 14 minutes; cool the scones on the baking sheet on a wire rack for 5 minutes, then remove the scones to a rack and cool to room temperature, about 30 minutes. Serve.
Saturday, July 02, 2005
Lemon Meringue Pie
Filling:
1 c sugar
2 Tbsp corn starch
2 Tbsp all purpose flour
1/4 tsp salt
1-1/2 c hot water
2 egg yolks lightly beaten
juice of 1 lemon
2 Tbsp grated lemon zest
1 9-inch pie crust baked
Meringue:
2 egg whites, at room temperature
1/4 tsp cream of tartar
3 Tbsp sugar
1/4 tsp vanilla extract
1. to make the filling, in a double boiler over simmering water, blend the
sugar, corn starch and flour. Add the water and stir until smooth. Cook
until thickened. Add the egg yolks one at a time, stirring constantly, then
add the lemon juice and zest. Pour into the pie crust
2. Preheat oven to 300 F. Beat the egg whites and cream of tartar for 1
minute at high speed. Add the sugar 1 Tbsp at a time, and continue to beat
until stiff peaks form and the sugar dissolves, about 2 minutes. Beat in the
vanilla.
3. Using a spoon spread meringue over the hot lemon filling. Cover the pie
to the edges of the crust. Form little peaks with the spoon. Bake for 12-15
minutes, until lightly browned. Cool before serving.
1 c sugar
2 Tbsp corn starch
2 Tbsp all purpose flour
1/4 tsp salt
1-1/2 c hot water
2 egg yolks lightly beaten
juice of 1 lemon
2 Tbsp grated lemon zest
1 9-inch pie crust baked
Meringue:
2 egg whites, at room temperature
1/4 tsp cream of tartar
3 Tbsp sugar
1/4 tsp vanilla extract
1. to make the filling, in a double boiler over simmering water, blend the
sugar, corn starch and flour. Add the water and stir until smooth. Cook
until thickened. Add the egg yolks one at a time, stirring constantly, then
add the lemon juice and zest. Pour into the pie crust
2. Preheat oven to 300 F. Beat the egg whites and cream of tartar for 1
minute at high speed. Add the sugar 1 Tbsp at a time, and continue to beat
until stiff peaks form and the sugar dissolves, about 2 minutes. Beat in the
vanilla.
3. Using a spoon spread meringue over the hot lemon filling. Cover the pie
to the edges of the crust. Form little peaks with the spoon. Bake for 12-15
minutes, until lightly browned. Cool before serving.
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