These scones are the second batch I made for the clotted cream I featured in an earlier post. It’s an easy recipe from www.joyofbaking.com which I adapted to suit baking at higher altitudes. We’re about 6,500 feet above sea level. The altitude can wreak havoc on the texture and over-all success of your baked goods. With experience and some trial and error, you will learn that it’s just a matter of adjusting certain ingredients to get a recipe right.
This recipe is lusciously rich and is perfect with a cup of English breakfast tea or a rich cuppa java. You can serve this with some fruit preserves. Don’t forget the clotted cream, it’s the best compliment to scones.
Continue reading “High Altitude Cream Scones”
I got a pack of frozen blueberries after reading they are just as good for baking as fresh blueberries.? Blueberries are expensive this time of the year but I wanted to start the year right by getting more of the Super Foods in our diet.
Okay, part of the reason I chose frozen over fresh is because?I?m a confirmed tightwad.? Even if fresh blueberries are available at the supermarket, I?m buying them frozen at half the price of the fresh ones just because I? find it ridiculous to spend twivce as much?for something that should have the same nutrients and give me the same results in my cooking.? I found a Bluberry Muffin Recipe online that didn?t use a lot of sugar and came out tasting really good.? Here?s that recipe:
1 and 3/4 c. all purpose flour
3 tsp. baking powder (2 tsp. if you are over 3,000 ft)
1/2 tsp. salt
1/4 c. Olivio margarine
1/2 c. sugar
3/4 c. non-fat milk
1 tsp. vanilla
1 c. frozen blueberries
Preheat oven to 400F.? In a large bowl, put the frist three ingredients and stir.? In a second bowl, mix the sugar and butter together using your fingers until they are mixed.? Beat in the egg, milk and vanilla until smooth.? Pour into the firts bowl? Stir until just mixed, a little lumpy.? Don?t overmix your batter, your muffins will become heavy.? Fold the blueberries lightly into the batter.
Fill muffin cups 3/4 full.? Bake for 20-25 minutes until just nicely browned.? Makes 16 muffins.
TIP:? Stay away from shortening sprays.?Most of them have chemicals (Propylene glycol)?that can seriously harm you and your family over time.? Use muffin paper liners instead.
I have never made pancakes so fluffy and light before!
This is a pancake recipe from my Betty Crocker New Cookbook. The recipe is a simple one but this time, I tried the buttermilk variation and was surprised at the results. I don’t keep buttermilk in my fridge so I used a substitute of whole milk with a tablespoon of vinegar and it seemed to work very well.
This was served with Olivio margarine, a drizzling of maple syrup and thawed, frozen raspberries. Continue reading “Buttermilk Pancakes”