Maple-Oatmeal Scones

These are absolutely heavenly! They are perfect for a weekend breakfast or brunch. The dough can even be made ahead and then baked when the time calls. They are full of flavor - make sure you use only pure maple syrup - worth the extra couple of dollars. I adapted the recipe from Ina Garten's Barefoot Contessa cookbook. If you've ever perused her pages you'll know exactly what I'm talking about...the woman loves butter! So does this girl, however my thighs do not. So I have reduced the fat but all the flavor remains. These will not disappoint!

Scone
3 1/2 cups all-purpose flour
1 cup whole wheat flour
1 cup quick-cooking oats
2 Tbsp baking powder
2 Tbsp granulated sugar
Dash salt
3 sticks cold butter, diced
2/3 cup cold buttermilk
1/2 cup pure maple syrup
4 extra-large eggs plus 1 egg beaten with 1 Tbsp milk for egg wash

Glaze
1 1/2 cups powdered sugar
1/2 cup pure maple syrup
1 tsp vanilla extract

In a bowl of an electric mixer, combine flours, oats, baking powder, sugar and salt. Blend the cold butter in at the lowest speed and mix until the butter is in pea-sized pieces. Combine the buttermilk, maple syrup and eggs; add quickly to the flour-and-butter mixture. Mix until just blended. Do not overmix. The dough will be sticky.

Dump the dough out onto a well-floured surface. Flour a rolling pin and roll the dough to approx 1-inch thick. You will see lumps of butter in the dough. Cut into 3-inch rounds with a plain biscuit cutter and place on a lightly greased baking sheet.

Brush the tops with the egg wash. Bake at 400 degrees for 20-25 minutes until the tops are crisp and the insides are done.

To make glaze, whisk the powdered sugar, maple syrup and vanilla together until smooth. Allow the scones to cool at least 5 minutes before drizzling each scone with glaze.

Makes about 20 scones.

Favorites: Sliced Lemon-Pistachio Chicken Over Greens

This is one of my favorite light meals. You can't beat the flavor of the pistachio-encrusted chicken and the zing of the lemony dressing. A perfect dish for spring!

3/4 cup cornflakes

2 Tbsp pistachios, toasted

1 tsp grated lemon rind

1 tsp salt, divided

1/2 tsp black pepper, divided

4 (4 oz) skinned, boned chicken breast halves

1 Tbsp honey

6 cups spring greens

1 Tbsp fresh lemon juice

1 tsp olive oil

Combine cornflakes, pistachios, lemon rind, 1/2 tsp salt and 1/4 tsp pepper in a food processor; pulse until coarsely ground. Place crumb mixture in a shallow dish.

Place each chicken breast half between 2 sheets of heavy-duty plastic wrap (or wax paper). Flatten to 1/4-inch thickness using a meat mallet or rolling pin. Brush the chicken with honey. Dredge the chicken in crumb mixture.

Heat a large nonstick skillet coated with cooking spray over medium heat. Add chicken and saute 5 minutes on each side or until done. Slice chicken into strips; set aside.

Place salad greens in a large bowl. Combine remaining 1/2 tsp salt, remaining 1/4 tsp pepper, lemon juice and oil and drizzle over salad greens, tossing gently to coat.

Divide the salad greens and chicken evenly among 4 plates. Serve immediately.

Favorites

For the next few weeks, I will be re-posting some of the recipes featured on my family blog that I author. So if you didn't take the opportunity to write them down when originally posted, now's your chance. Aren't second chances great?

Orange Sunshine Cookies

Cookies:

2 cups sugar

1 cup shortening

2 eggs

1 cup sour cream

1 tsp vanilla extract

5 cups all-purpose flour

2 tsp baking powder

1 tsp baking soda

1/4 tsp salt

3/4 cup frozen orange juice concentrate, thawed

2 Tbsp freshly grated orange peel

Icing:

1 1/2 tsp freshly grated orange peel

1/2 cup frozen orange juice concentrate, thawed

1 tsp vanilla extract

1/2 cup butter, melted and slightly cooled

4 1/2 cups confectioner's sugar

For the cookies, blend sugar and shortening together until light and fluffy. Beat in eggs, sour cream and vanilla. In a separate bowl, combine flour, baking powder, baking soda and salt. Fold flour mixture into creamed mixture alternating with thawed orange juice. Stir in grated orange peel. Drop by rounded teaspoonfuls onto lightly greased baking sheet. Bake at 375 degrees for 8-10 minutes. Remove from baking sheet and allow to cool before icing.

For the icing, whisk together all ingredients until smooth. Generously frost cookies.

For maximum flavor, store iced cookies covered overnight before serving.

Mile-High Coconut Cake

Nothing says spring like this tall beauty bursting with coconut flavor and a hint of lemon. Make sure you invite your friends over to share because this recipe will make lots of scrumptious cake.

Besides the ingredients needed for the cake and frosting, you will also need 1 1/3 cups lemon curd. You can make this from scratch, but I find the purchased kind from a bottle is just as tasty. You will also need 2 cups sweetened, flaked coconut.

Cake:

5 1/4 cup all purpose flour

1 tbsp + 2 tsp baking powder

1 1/2 cups butter, softened

3 cups sugar

9 eggs

1 cup light coconut milk

1 tsp coconut extract*

Heat oven to 350 degrees. Grease and flour three 9 inch baking pans. In a medium bowl, sift together flour and baking powder. Set aside. In an electric mixer, beat butter and sugar until light and fluffy (about 5 minutes). Add eggs one at a time, beating after each addition. Beat in coconut extract. On low speed, beat flour mixture alternating with coconut milk into butter mixture. Do not over beat. Spread the thick batter into prepared pans. Bake for 30-35 minutes.

Frosting:

1 1/2 package (12 ounces total) cream cheese, softened

3/4 cups butter, softened

24 ounces confectioner's sugar

1 1/2 tsp coconut extract

1 1/2 tsp fresh lemon juice

Beat cream cheese and butter until smooth. Beat in confectioner's sugar with extract and lemon juice. Add a few drop of milk if necessary to make a smooth (but still thick) spreading consistency.

Assemble cake by placing one layer of cake on plate or cake stand. Carefully spread 2/3 cup lemon curd on top. Place second cake layer over this and spread remaining 2/3 cup lemon curd over top. Place remaining third cake layer on top and frost sides and top generously with cream cheese frosting. Using clean hands, gently press coconut onto frosted sides and top of cake. Serve for "oohs and ahhs" and store remaining cake loosely covered.

*Target sells their Market Pantry brand of pure coconut extract which has an amazing flavor. It's pricier than imitation extract, but well worth the extra couple of dollars.

Pasta with Pesto

Wearin' o' the green is just around the corner! I love St. Patrick's Day. Ok, I love almost all holidays. I'm not a huge fan of corned beef and cabbage but one tradition we've always had is a green dinner. Every dish served that evening is green. One of my most favorite green dishes is pasta with pesto sauce. Mmmm. There is nothing more glorious than fresh basil. I've been making the ethereal concoction for years and have learned that while the authentic stuff is divine, the alternative, less-pricey (and slightly less fat) concoction is just as satisfying. So give this tweaked recipe a try. Pasta with pesto can be a stand alone dish or you may add sauteed shrimp, chicken or a variety of vegetables to the dish. The sauce is also heavenly on sliced baguettes or on grilled fish or chicken breasts.



2 cups fresh basil leaves, rinsed and patted dry
1 cup fresh baby spinach leaves, rinsed and patted dry
1 1/2 cups chopped walnuts
2 garlic cloves, peeled
1/2 cup freshly grated Parmesan cheese
1/2 cup olive oil
Salt and pepper to taste
12 oz. hot, cooked spaghetti or other desired pasta

In a food processor*, pulse basil, spinach, walnuts, garlic and Parmesan cheese together. While food processor is going, slowly pour in olive oil until well combined. The sauce will be thick. Season with salt and pepper. Combine pesto sauce with pasta. Top with additional grated Parmesan cheese if desired. The sauce by itself stores nicely in the freezer.








*A food processor is the preferred method for a perfect consistency, but a blender may be used.

Roasting Vegetables

-Did you know few techniques do as much as roasting to build big, intense flavors with so little effort? Roasting in at least a 400 degree oven, vegetables will release moisture and become naturally sweetened and their flavors intensified.

-For best results, coat vegetables with a little bit of oil or melted butter, toss with seasonings, place in a hot oven and roast for approximately 30 minutes; stirring occasionally. My favorite combination is fresh green beans, new (red) potatoes and carrots. As far as the seasonings go with this - I just toss them with sea salt, fresh ground pepper and garlic. After they come out of the oven, I drizzle them with fresh lemon juice.

-Using a heavy pan works best and will keep the vegetables from burning.

-Spread the vegetables out in a single layer so they will cook evenly.

-For easy cleanup, use a nonstick pan or line your pan with foil coated with non-stick cooking spray.

Spring Greens with Strawberries and Feta

I have been on a strawberry kick and thank goodness they are finally getting in season. Yum! Try this salad with tongue-tingling tastes or even add grilled, sliced chicken breasts for a light meal. You won't be disappointed.

1 cup slivered almonds

1 clove garlic, minced

1 tsp honey

1 tsp Dijon mustard

1/4 cup apple cider vinegar

2 Tbsp balsamic vinegar

2 Tbsp brown sugar

1/2 cup canola oil

1 package spring greens salad mix

1 cup crumbled feta cheese

1 cup sliced fresh strawberries

In a small skillet, cook almonds over medium-high heat, stirring constantly until lightly toasted. Remove from heat and set aside.

In a medium bowl, mix together garlic, honey, mustard, vinegars and brown sugar. While whisking briskly, slowly add oil. This will allow the oil to emulsify.

Toss together spring greens, cooled almonds, feta cheese and strawberries. Drizzle dressing over salad and serve.