Scones.....Jenn's AMAZING Scones

I have had scones before...usually triangle shaped hockey puck. Nasty door stops. Nothing to write home to mom about......THEN.....THEN.....THEN.....I had THESE!!

OH MY....fluffy, tender, moist.....so yummy that they were all gone 10 min out of the oven...the kids, the husbands.....they coming running. :)

(these are not soaked...but I think can be easily converted...I will try that next)

Orange Cranberry Scones

1 C sour cream
1 tsp baking soda
4 C soft white wheat flour (sub unbleached white)
1 C sucanat (sugar)
2 tsp baking powder
1/4 tsp cream of tarter
1 tsp salt
1 C butter
1 egg
1 C dried cranberries (craisins)
1 Tbs orange zest

Directions:
1. In a small bowl, blend sour cream and baking soda....Set aside.
2. Preheat oven to 350 degrees F (175 degrees C).
3. Lightly grease a large baking sheet.
4. In a large bowl, mix all dry ingredients.
5. Cut in cold butter.
6. Stir in sour cream mixture and egg into flour mixture until just moistened. DO NOT over mix. (but it does take some effort/time to incorporate)
7. Mix in cranberries and zest.
8. Turn dough out on a lightly floured surface and knead briefly. Roll out into a 3/4 inch thick round.
9. Cut into 12 wedges (or smaller) and place them 2 inches apart on prepared baking sheet.
10. Bake 12-15 min in preheated oven, until edges & bottom are golden brown.

Buckwheat Crepes with cottage cheese filling

5 Tbs unsalted butter, melted (plus more for skillet)
2/3 C buckwheat flour, freshly milled
1/3 C white wheat flour, freshly milled
1 3/4 C raw milk (or almond milk)
3 large eggs
1/2 tsp sea salt
1 1/2 C Cottage Cheese
**Assorted Fillings

Directions:
Combine melted butter, both flours, milk, egg and salt in blender. Process until smooth. Let batter rest at room temp atleast 1 hour or in the frig overnight. I prefer overnight.

Preheat skillet over medium heat until a drop of water sizzles. Lightly butter the skillet. Add 1/4 C batter and quickly swirl to coat the bottom. Cook until crepe sets and the edges begin to brown. Approx 1 min. Carefully lift with a rubber spatula, flip over and cook another 30 sec. Transfer to a plate.

Repeat with remaining batter, adding more butter as necessary and stacking finished crepes.

Fill each crepe with 1/8 cup of cottage cheese and a drizzle of honey. Wrap up and top with apple butter, preserves or the fruit compote of your choice.

Crepes can be made a day ahead. Just wrap in plastic and refrigerate. To reheat, Wrap the crepes in a damp dish towel and place in 300 degree oven for about 10 minutes.

Nutritional Info

Fat: 18.5g
Carbohydrates: 29.9g
Calories:344.5
Protein: 16.0g

Turkey Brine

This recipe is enough for a 6lb turkey breast.....so scale accordingly (see end of recipe). I got this recipe from my friend Kerry Ann. She is the owner of Cooking Traditional Foods - A wonderful traditional foods weekly menu mailer.

3 qts Water
2 C Apple Juice
4 Oranges, quartered
2 Lemons, quartered
1 C Kosher or Sea Salt
1 C Rapadura, Sucanat or Sugar
1 Tbs Black Peppercorns
4 Sprigs Fresh Rosemary
4 Sprigs Fresh Thyme
4 Bay Leaves

Warm enough water to dissolve the salt & sugar. Cool to room temp and add in remaining ingredients. (squeeze citrus to release most of the juice as you are adding it) Place all into a non-reactive container like a stockpot. Rinse the turkey and place into the brine. Cover and Refrigerate, turning occasionally, for 12+ hours...no more than 24hrs.

If you need more brine, be sure to use 1/2 C salt and 1/2 C sugar for every additional gallon on water needed to cover the whole bird. This ratio is what makes it penetrate and get so moist and flavorful.

Spicy Steamed Shrimp

Tonight was my 2nd daughter's B-day....she turned 8. At our house you get to pick what you want to eat all day on your birthday.

For dinner she wanted Spicy Steamed Shrimp, Buttered Brown Rice, Broiled Asparagus, Raw carrot sticks and fresh orange slices. Not bad choices....not sure I would have put these together. But it was a wonderful meal.

The shrimp was REALLY good so I wanted to get down what I did...since it doesn't match anything on paper. :)


Spicy Steamed Shrimp

Ingred:
1 1/2 C Stock (Shrimp, mild chicken or veggie) or Sub with water.
1 1/2 C Apple Cider Vinegar
1 stick of butter, 8oz
3 tsp Sea Salt
6 Tbs of Old Bay Seasoning
3lbs of Shrimp, deveined shell on

Directions:
1. Combine first 5 ingredients in a saucepan. Bring to a boil.
2. Add shimp, stir gently to coat. Cover: Steam until pink, usually less than 5 minutes. I did stir twice during the time to coat well. I think necessary because my pan was taller than it should have been. They needed to be coated more.

Serve Immediately.

I served on a platter with a little sprinkle of old bay on top.
Serve with sides pf clarified butter, lemon and homemade cocktail sauce.

Don't toss the sauce from the shrimp...it is wonderful over some steamed rice!