TechnoPrimitive

Cream Scones Recipe & Photo - Joyofbaking.com

Scone Recipe:

2 cups (280 grams) all-purpose flour

1/4 cup (50 grams) granulated white sugar

2 teaspoons (10 grams) baking powder

1/4 teaspoon salt

1/3 cup (76 grams) cold unsalted butter, cut into pieces

1 large egg, lightly beaten

1 teaspoon pure vanilla extract

1/2 cup (120 ml) whipping cream or milk

Glaze:

Cream

Directions:

Preheat oven to 375 degrees F (190 degrees C) and place the rack in the middle of the oven. Line a cookie sheet with parchment paper.

In a large bowl, whisk together the flour, sugar, baking powder and salt. Cut the butter into small pieces and blend into the flour mixture with a pastry blender or two knives. The mixture should look like coarse crumbs. In a small measuring cup combine the whipping cream, beaten egg and vanilla. Add this mixture to the flour mixture. Stir just until combined. Do not over mix.

Knead dough gently on a lightly floured surface. Roll or pat the dough into a circle that is about 7 inches (18 cm) round and about 1 1/2 inches (3.75 cm) thick. Then, using a 2 1/2 inch (6.5 cm) round cookie cutter, cut the dough into rounds. Place the rounds on the prepared cookie sheet, spacing a few inches apart. Brush the tops of the scones with a little cream. This helps to brown the tops of the scones during baking.

Bake for about 15 - 18 minutes or until nicely browned and a toothpick inserted into the center of a scone comes out clean. Remove from oven and transfer to a wire rack to cool. Serve with Devon cream or softly whipped cream and your favorite jam.

These scones freeze very well.

Makes about 10 - 2 1/2 inch (6.5 cm) round scones.

Sounds quite good. Will have to try it soon.

Found a recipe at About.com:Chinese Food for Fried Rice With Ham that I modified to fit what I had on hand. Turned out quite good. Will certainly fix it again.

Ingredients:

* 2 eggs
* 1/2 tablespoon butter
* 2 teaspoons soy sauce (approximately)
* Salt and pepper, to taste
* 1/2 cup frozen bell peppers and onions (approximately)
* 8 ounces cooked ham (approximately)
* 1 green onion, washed
* 6 tablespoons oil for frying, or as needed
* 1 cup canned mixed vegetables (half a can)
* 4 cups cold cooked rice

Preparation:
Lightly beat the eggs. Stir in 1/2 teaspoon soy sauce (or not and add it all to the rice at the end as I did). Add a bit of salt and pepper to taste. Set aside.

Dice the ham and green onion.

Heat a wok or frying pan on medium-high to high heat. When the pan is hot, add 2 tablespoons oil and 1/2 tablespoon of butter. Add the eggs. Scramble till lightly set and remove from the pan. Clean any leftover egg bits out of the pan.

Heat 2 tablespoons oil in the pan or wok. When the oil is hot, add the bell peppers and onion. Stir-fry till tender or as you like them, then add the ham and the mixed vegetables. Stir-fry and remove from the pan.

Heat 2 tablespoons oil in the pan or wok. Reduce the heat to medium and add the rice, stirring to break up the clumps. Stir in the remainder of the soy sauce. Season with salt and pepper if desired.

Add the cooked meat and vegetables back into the pan. Stir in the scrambled egg. Heat through and stir in the green onion. Serve hot.

Cooks.com - Recipe - Shrimp With Sweet And Sour Pineapple Sauce

SHRIMP WITH SWEET AND SOUR PINEAPPLE SAUCE

1 1/2 lb. med. shrimp shelled
1/2 c. flour
1/2 tsp. salt

Sauce:

3 tbsp. brown sugar
1/2 c. pineapple juice
1 tbsp. cornstarch
2 1/2 tbsp. vinegar
2 eggs beaten
16 oz. pineapple chunks
oil for frying
1/2 c. water
1/4 tsp. salt
2 tbsp. ketchup
2 drops Tabasco

Combine flour and salt. Stir in beaten eggs and mix well. Add shrimps to this thick batter. Fry shrimps until light brown. Reserve juice from pineapples. Place shrimps on serving platter and garnish with pineapple. Heat all sauce ingredients and pour over shrimp and pineapple. Serve with fried rice. Serves 4.

Quite good and filling too! Used about a half a pound of shrimp and about half a 16 oz can of pineapple but kept the rest of the stuff the same. Worked out well with Cat and I for a meal. Will certainly fix it again…

everybodylikessandwiches recipe index

A wide assortment of recipes. Good stuff!

Kerala Recipes, South Indian & North Indian Recipes @ New Kerala .Com, India

Some interesting sounding recipes. Just gonna have to learn more about their spices and terms before trying a lot of these.

FXcuisine.com

Food porn at it’s finest. Quite a few wonderful sounding recipes that I’m gonna have to try.

Via Solecist.net. Thanks Amy!

Bob’s Red Mill - V2 - Whole Grain and Gluten Free Products and Recipes

Nice range of products and from what I have looked at the prices are good too. Suppose to be carried at Rainbow Food Marts in the Gadsden area as well as several other places within a reasonable distance. Had planned on checking the Rainbow Food Marts out yesterday but things happened, so will see what they carry next trip that way.

Have this Crispy Tofu Dish for Dinner Tonight : Planet Green
Crispy Tofu With Shiitakes and Chorizo
Serves 2

1 pound extra-firm tofu, drained and sliced crosswise into 3/4-inch-thick slabs
2 tablespoons peanut oil
1 1/2 cups (4 ounces) thinly sliced shiitake mushroom caps
3 ounces cured chorizo (1 1/2 small links), diced (or substitute cured Chinese sausage)
2 scallions, thinly sliced, dark green parts reserved for garnish
1/4 cup chicken broth
3 to 4 teaspoons soy sauce
2 teaspoons mirin or dry sherry.

1. Using paper towels, pat tofu dry. Heat oil in a large nonstick skillet over medium-high heat.

2. Place tofu slabs in pan and cook, peeking as little as possible, until golden on bottom, about 3 minutes. Turn and cook other side, 2 to 3 minutes more. Drain slabs on a paper towel-lined plate.

3. Increase heat to high. Add mushrooms, chorizo and white and light green parts of scallion. Cook, tossing occasionally, until mushrooms are softened and light golden, about 3 minutes. Stir in broth, soy sauce and mirin or sherry. Cook until sauce reduces and thickens slightly, about 1 minute more.

4. If tofu is no longer hot, push vegetables in pan to one side; add tofu and cook until heated through. Transfer hot tofu to serving plates and top with mushroom mixture and pan sauce. Sprinkle with dark green scallions.

Sounds quite good. Been years since I’ve fixed tofu as the ex didn’t like it (claimed she was allergic, and maybe she was but she ate many other soy bean products with no problem so???) and I just got in the habit of not using it. Also need to pick up some peanut oil, keep forgetting it for some reason. Will have to pick some up some of both and try this.

Streetsblog » On Potato Omelets and Winter Cycling
A Spanish tortilla, unlike the Mexican version, is essentially a potato omelet. You fry some diced-up onions and potatoes in oil, and then pour in some beaten egg. Flip it over, and voila, you have a tasty, round golden thing to cut into slices and eat.

Interesting take on why folks cycle (and do other things) in one place and not another. Makes a WHOLE lot of sense.

Posted the bit above to assist my memory cause I want to try them. Sounds quite yummy!

Microwave Macaroni for Your Lunch Today : Planet Green

And yet more food stuff. This is not the boxed variety but is made with cheddar cheese. Sounds quite good. Another gonna have to try.

Banish the Cold With This Stir Fried Noodle Dish : Planet Green
Stir-Fried Noodles with Crispy Chicken
Serves 4

From Off the Shelf by Donna Hay

More food stuff. And I’m not even hungry. Just sounds so good I had to post it to try later.

Treat Yourself to This Crustless Quiche : Planet Green
Crustless Quiche
Serves 4

From the March 2008 issue of Gourmet

Sounds quite good. Will have to try it soon.

HOMEMADE TACO SEASONING MIX

1 tbsp. chili powder
2 tsp. onion powder
1 tsp. each ground cumin, garlic powder, paprika, powdered oregano and sugar
1/2 tsp. salt

Mix all ingredients together in a small bowl. Makes 3 tablespoons of seasoning mix, which is equal in strength to a 1/4 ounce package of commercial seasoning mix.

Taken from a post on Homesteading Today. Haven’t tried it yet but it sounds good so to save it am posting it here.

Hold the Phone! Make Your Own Takeout Food: Chipotle Black Bean Burritos : Planet Green

Looks good. Mucho fartus producus. Book mark for me…

Sitting, browsing and reloading the wood stove has taken up way too much of the day. Did get up and string a rope from the doorframe by my chair as I type this to the beam in the middle of the room and put up a blanket to keep some of the coldest air from the qhut from wafting past me. Not enough to be a breeze but more than enough cold air moving by my feet and legs to chill me to the bone in short order. Am MUCH better now!

Cooked up some deer steaks for lunch. Had been run through a tenderizer so I soaked them in milk for a while and then dredged them in bisqik, salt and pepper. Put oil in a frying pan and cooked them on one side till blood was running out the other, then turned them over and cooked till the juices were clear. Moved them to a dutch oven with gravy, onions and bell peppers cooking in it and simmered while I put the next batch in the pan. Took out the two tenderest, via fork anyway, and served on rice with a potato, onion, carrot, celery bake on the side. What we ate was tough, so put the rest in the dutch oven with the gravy and cooked it (lid on) on low for 3-3.5 hours, stirring and turning often. Was falling apart when we were ready for supper. Again served over rice this time with a side of lima beans. I got seconds and wanted thirds but restrained myself. Good stuff!

As the rest of the day seems to have had a food theme guess I can recount the breakfast dish this am too. Was in the mood for a stick to the ribs and warm me up kind of meal so decide on oatmeal. I don’t do the wimpy instant oatmeal but rather a off brand cook 20 minutes rolled oat meal.

Cut up an apple after peeling and coring into chunks half an inch or smaller in any direction. Added it to the 1 3/4 cups of water heating on the stove. Put in a bit of salt and brought to a boil with lid on. Cooked that way for 5 minutes or so, just till the apples were about half translucent then added the cup of oats. Brought back to a boil and cooked till the apples were almost all translucent then turned to a simmer. Added a bit of cinnamon and a couple of heaping spoonfuls of brown sugar and cooked on low for about 20 minutes.

Good stuff and good for you…

20.8 °F here at 7:11 pm cdt. That temp is taken on the north side of the building under the canopy over the new front door. Probe is duct taped to one of the conduit roof supports. 20 inches or so from anything but the conduit.
Angel community is currently reporting 27.3 °F and Weaver is reporting 25.3 °F so we are much colder than other places within a few miles both north and south.

20.5 °F at 7:19 pm so it’s dropping quite fast and I am typing and thinking slow…

Think I am gonna check the feeds and email and reload and poke the fire and read a bit so will close this disjointed missive for the nonce…

This is a cornbread recipe taken from a post on a private forum that I frequent. For my reference.

1 cup of flour
1 cup yellow corn grits
5 tsp baking powder
1 tsp salt
1/2 and 3/4 cup chopped onion
1/8 cup of diced garlic
Optional: Chopped ham; grated cheese; grated jalapeño cheese

In a bowl: 1 egg, 1 cup milk, 1/4 cup of corn oil

Mix dry ingredients together, beat the stuff in the bowl. Add the stuff in the bowl to the dry ingredients, stir. When it’s mixed up, put it in a #5 cast iron skillet (he says it’s about 5″ at the bottom and 6″ at the top) that has been sprayed with nonstick stuff. Put in oven, bake for about 25 minutes at 425°F.

Easy? So where is the recipe? Don’t tease us and not follow through there, Steve!

CAMP OVEN COOKING IN AUSTRALIA (COCIA) — WITH ‘THE CAMP OVEN COOK’ - DEREK BULLOCK

Below is Dave’s (my) modification of Derek’s Pumpkin Fruit Muffins (which can be found at the link above) to work with sweet potatoes instead. There are also a LOT more Dutch oven recipes at that link. Good stuff!

SWEET POTATO MUFFINS - Makes 18 standard sized muffins.

INGREDIENTS

3 cups self raising flour
1 teaspoon salt
1 teaspoon Pumpkin Pie spice - Nutmeg and Allspice will work also.
1 cup sugar
1 cup raisins
2 eggs
1/2 cup oil
1 1/2 cups cooked mashed sweet potato
1 cup milk

METHOD

Mix together the flour, salt, spice, raisins and sugar in a bowl. In another bowl beat together the egg, milk, sweet potato and oil. Combine all the ingredients but don’t over mix. Place paper muffin cups in the muffin pans and divide the mixture evenly between them (about 2 large spoonfuls per cup).

Place muffin tray on a trivet in a preheated 12″ dutch oven and cook for around twenty minutes per pan. I was able to cook all 3 pans with one firing of charcoal briquet’s.

www.camp-cook.com :: Index

New cast iron/camping cooking forum. Not much there yet but it’s just getting started. There are some tips on seasoning and cooking in dutch ovens that are quite good.

Gonna have to get/build a metal table that I can use to cook on when on the road/not around a campfire. Just not up to spending $140 + for one of the Lodge ready mades…