Raisin and Oat Scones

Ingredients

• 3/4 cup all-purpose flour, (spooned and leveled)
• 3/4 cup whole-wheat flour (spooned and leveled)
• 2 teaspoons baking powder
• 1/2 teaspoon coarse salt
• 3 tablespoons packed dark-brown sugar
• 1/2 cup rolled oats (not quick-cooking)
• 1/2 cup raisins or dried cherries
• 2 teaspoons fennel seed (optional)
• 3 tablespoons unsalted butter, melted
• 1 large egg, lightly beaten
• 1 cup buttermilk

Directions

1. Preheat oven to 400 degrees. 
2. In a medium bowl, whisk together flours, baking powder, salt, brown sugar, oats, raisins, and fennel seed, if using. 
3. In a small bowl, whisk together butter, egg, and buttermilk until combined, then add to flour mixture. 
4. Stir until batter is evenly moistened (do not overmix). 
5. Drop batter by 1/3 cupfuls, 2 inches apart, onto a parchment-lined baking sheet. 
6. Bake until golden brown, 15 minutes, rotating sheet halfway through. Let scones cool on a wire rack, 5 minutes.

Cook's Note
Store scones in an airtight container, up to 1 day.

Nonfat Lemon Raspberry Muffins

A pre-NCC hit that I made for Lauren's Symposium. These were included in the welcome bag for Meredith & Company (along with the Toonce Activity Books).

Photo Credit: The Frozen Fix

INGREDIENTS

• 2 cups flour
• 1/2 cup sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup nonfat lemon yogurt
• 1/4 cup applesauce
• 1 egg white
• 1 teaspoon vanilla extract
• 2 cups raspberries
• 2 teaspoons grated lemon zest

DIRECTIONS

1. Preheat oven to 400 degrees F.
2. In a medium bowl, mix the dry ingredients together. 
3. In a separate bowl, combine the wet ingredients --- except the raspberries and lemon zest --- and pour into the dry ingredients. Stir until just mixed. 
4. GENTLY fold in the raspberries and the zest. (Over-stirring may cause them to bleed and turn blue.)
5. Pour the batter into 12 greased or paper-lined muffin tins and bake 22 to 28 minutes.

Source: I can't track down the original recipe...I had to dig this out of my inbox.

Greg Bread

Surveying her 'hood. Photo Credit: E.Evans

This recipe was shared with us by our friend Greg in Baltimore who had been in pursuit of a recipe that would approximate the bread he enjoyed in San Francisco (good crust with a chewy inside). Apparently the key is the dutch oven, which simulates the moisture control of professional baker ovens.

As Greg said, it really is the best and easiest bread recipe ever!

INGREDIENTS

• 3 cups flour
• 1 1/4 teaspoon salt
• 1/4 teaspoon yeast
• 1.5 cups warm water (not too hot)
• Cornmeal or ground grits

DIRECTIONS

1. THE NIGHT BEFORE: Mix it all up in a bowl just until all the dry flour is soaked up (do not knead). Let it rise for about 12 hours.
2. Preheat the oven with the dutch oven in it to 400.   
3. Lay out a towel with a bunch of cornmeal on it.  Dump the dough onto the towel (it will be super wet and messy) and fold the dough into the center at all four corners (like closing a box). Use the towel to cover the dough in cornmeal and put it in the dutch oven with the folded part facing up.
4. Bake for 30-32 min with lid on and then 15-18 min with the lid off.
5. Then take it out and enjoy :-)

Garlic Cheddar Biscuits

This cat also steals hamburgers.
Photo Credit: E.Evans

These are so good, even one of my cats had to see what the fuss was about. One time, I left some to cool in a partially covered container. When I went to put them away, it seemed as though one was missing. But I hadn't made an official count, so I didn't think any more of it. Two days later I found the missing biscuit under the dining room table. Don't worry, I didn't eat it ;) 

INGREDIENTS

•  4 Tbsp butter
• 2 cloves garlic, minced
• 2 tsp dried parsley*
• 2 cups Bisquick OR
• 2 cups flour
• 1 Tbsp baking powder
• 1 tsp salt
• 2 2/3 Tbsp butter
• Blend dry ingredients, cut in butter with pastry blender
• 1 cup shredded sharp Cheddar Cheese
• 2/3 cup nonfat milk

 * The original recipe called for 2 Tbsp fresh chopped parsley, but I find it difficult to chop it up finely enough to distribute evenly among the biscuits.

DIRECTIONS

1.    Preheat oven to 400. Spray baking sheet.

2.    Combine biscuit mix, cheddar cheese, 1 clove garlic. Stir in milk and mix.

3.    Form small balls (the mix will be somewhat crumbly) and place on baking sheet (makes ~12 biscuits).

4.    Bake for 10 minutes.

5.    At ~7 minute mark, melt butter, add 1 clove garlic, and sauté on low heat for ~1 min. Remove from heat and stir in parsley.*

6.    Drizzle butter mix over biscuits and bake for an additional five minutes.

* I find that if I melt the butter too soon, it tends to congeal/be soaked up by the parsley/garlic, and I don’t have enough for all the biscuits.

Biscuit recipe via Skinnytaste

Bisquick substitute via Unsophisticook

Low Fat Banana Bread

Photo Credit: www.maysquared.com

Ingredients

• 4 very ripe bananas
• 1 1/2 cups all-purpose flour
• 1 cup white sugar
• 2 tablespoons butter, softened
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 egg
• 2 tablespoons applesauce

Directions

1. Mash bananas in a bowl.
2. Add all other ingredients and mix well.
3. Pour into 2 greased loaf pans (or you can pour it all into one, but it rises enough that you can split it in half).
4. Bake at 350 degrees for 50 to 60 minutes, or until toothpick inserted into center of cake comes out clean.