Oatmeal Maple Scones

Ingredients:

Makes 8 Scones

1-1/2 cups unbleached all-purpose flour
1-1/4 cups old-fashioned rolled oats (not instant or quick cooking)
1-1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon kosher salt
1/2 cup pecan halves, toasted and chopped
1/2 cup golden raisins
1/2 cup cold unsalted butter, cut into 8 to 10 pieces
1/3 cup cold heavy cream
1/2 cup maple syrup
1 cold egg

Maple Glaze:
1 cup confectioners’ sugar
3 tablespoons maple syrup
1 to 2 tablespoons water

Directions:
Position a rack in the center of the oven, and heat the oven to 350 degrees F. Using a stand mixer fitted with the paddle attachment (or a handheld mixer), mix together the flour, oats, baking powder, baking soda, salt, pecans, and raisins on low speed for 10 to 15 seconds, or until combined. Scatter the butter over the top and beat on low speed for about 30 seconds, or until the butter is somewhat broken down and grape-size pieces are still visible. In a small bowl, whisk together the cream, maple syrup, and egg until thoroughly mixed. On low speed, pour the cream mixture into the flour-butter mixture and beat for 20 to 30 seconds, or just until the dough comes together. It will be fairly wet. Remove the bowl form the mixer stand. With a rubber spatula, scrape the bottom and sides of the bowl to ensure that all of the dry ingredients are mixed into the dough. Using a 1/3-cup dry-measuring cup, drop mounded scoops of the dough onto a baking sheet, forming 8 scones and spacing them 2 to 3 inches apart. (At this point, the unbaked scones can be frozen, tightly wrapped in plastic wrap, for up to 1 week. Proceed as directed, baking directly from the freezer and adding 5 to 10 minutes to the baking time).Bake for about 40 minutes, or until the scones are golden brown on top. Transfer to a wire rack to cool for 30 minutes. To make the maple glaze: While the scones are cooling, in a small bowl, whisk together the confectioners’ sugar, maple syrup, and enough of the water to make a smooth, pourable glaze. You should have about 1/2 cup. (The glaze can be made ahead and stored in an airtight container at room temperature for up to 1 week). When the scones have cooled for 30 minutes, brush the tops evenly with the maple glaze, then serve. The scones taste best on the day they are baked, but they can be stored in an airtight container at room temperature for up to 3 days. If you keep them for longer than 1 day, refresh them in a 300-degree-F oven for 4 to 5 minutes. Or, you can freeze them, wrapped tightly in plastic wrap, for up to 1 week; reheat, directly from the freezer, in a 300-degree-F oven for 8 to 10 minutes.

Good Morning Muffins

Ingredients:
Makes 12 Muffins
1/2 cup wheat bran
1/2 cup hot water

1 small zucchini, grated (about 1-1/2 cups packed)
1/2 cup raisins
1/2 cup pecan halves, roughly chopped, toasted
1/2 cup sweetened flaked coconut
1 apple, peeled, cored, and chopped (about 1 cu)
2/3 cups packed light brown sugar
3 eggs
3/4 cup canola oil
1 teaspoon vanilla extract
1-1/2 cups unbleached all-purpose flour
3/4 cup old-fashioned rolled oats (not instant or quick cooking)
2 teaspoons baking powder
1/2 teaspoon kosher salt
1/2 teaspoon ground cinnamon

Position a rack in the center of the oven, and heat the oven to 350 degrees F. Butter a standard 12-cup muffin tin, coat with nonstick cooking spray, or line with paper liners.  In a medium bowl, stir together the wheat bran and hot water until the bran is completely moistened. Add the zucchini, raisins, pecans, coconut, and apple and stir until well mixed.  Using a stand mixer fitted with the whip attachment, beat together the sugar and eggs on medium speed for 3 to 4 minutes, or until the mixture thickens and lightens. (If you use a handheld mixer, this same step will take 6 to 8 minutes). On low speed, slowly drizzle in the oil and then the vanilla. Don’t pour the oil in all at once. Add it slowly so it has time to incorporate into the eggs and doesn’t deflate the air you have just beaten into the batter. Adding it should take about 1 minute. When the oil and vanilla are incorporated, remove the bowl from the mixer stand. In a medium bowl, stir together the flour, oats, baking powder, salt, and cinnamon until well mixed. Add the flour mixture to the egg mixture and fold carefully just until the dry and wet ingredients are well combined. Then add the bran mixture and fold again just until well combined. Spoon the batter into the prepared muffin cups, dividing it evenly and filling the cups to the rim (almost overflowing). Bake 35 to 45 minutes, or until the muffins are lightly browned on top and spring back when pressed in the middle with a fingertip. Let cool in the pan on a wire rack for 20 minutes, then remove the muffins from the pan. The muffins taste best the day you bake them, but they can be stored in an airtight container at room temperature for up to 3 days. If you keep them for longer than 1 day, refresh them in a 300 degree F oven for 8 to 10 minutes.

Granola

Granola: 
Makes about 10 cups


2-1/2 cups old-fashioned rolled oats 
(not instant or quick cooking)

1-1/2 cups wheat germ

1/2 cup sweetened shredded coconut
3 tablespoons sesame seeds
1/3 cup sunflower seeds
1/2 cup chopped walnuts
1/2 cup sliced almonds
2 teaspoons ground cinnamon
1 teaspoon kosher salt
3/4 cup canola oil
3/4 cup honey
2 teaspoons vanilla extract
1/2 cup dried cranberries

Position a rack in the center of the oven, and heat the oven to 350 degrees F. Line a baking sheet with parchment paper. In a large bowl, combine the oats, wheat germ, coconut, sesame seeds, sunflower seeds, walnuts, almonds, cinnamon, and salt and mix well. In a small bowl, whisk together the oil, honey, and vanilla. Pour the wet ingredients over the dry ingredients and mix thoroughly until the dry ingredients are evenly coated. Pour the mixture onto the prepared baking sheet and spread in an even layer. Bake for 30 to 35 minutes, or until golden brown. Stir the granola with a spatula or wooden spoon several times during baking to ensure even browning. Let cool completely, then add the cranberries and mix to distribute them evenly. The granola can be stored in an airtight container at room temperature for up to 1 week.

Cherry Pie with Lattice Top

National Cherry Pie Day:
In addition to being President's day, it's National Cherry Pie Day which is fitting since there is a rumored story about Pres. Washington chopping down a Cherry tree as a boy.  Whether or not he did, it's still a great reason to celebrate with some delicious pie.  Here's a recipe I found.

Cherry Pie with Lattice Top

Serves: 8 servings

Ingredients: 

1 can cherry pie filling
12 ounces frozen mixed berries, drained
1 tablespoon Cherry flavoring
1 box ready made pie crust
Flour, for dusting
1 egg, lightly beaten
1 tablespoon sugar

Directions:  Preheat oven to 375 degrees F.
In a large bowl, combine cherry pie filling, mixed berries and cherry flavoring. Set aside.  Gently unfold bottom crust onto floured pie dish. Pour berry filling into unbaked crust. Using a pie pan as a guide, cut a circle for the top crust from a sheet of pie crust. Use a lattice cutter to create a pattern, and generously flour each piece so that pieces of lattice do not stick. Top pie with lattice strips and flute the edge of the pie with a fork. Brush top crust with beaten egg and sprinkle lightly with sugar. Bake for 40 minutes, or until bubbling appears in the middle of pie. Cover pie with aluminum foil halfway through baking. Let sit for 20 minutes before serving.

Sauteed Shrimp on Warm Black Bean Salad:

Sauteed Shrimp on Warm Black Bean Salad:
While shrimp has more cholesterol than other seafood, according to the article it's still heart smart because it is so low in fat and other calories.  This recipe is also fiber-packed, because of the black beans which also happen to outscore all other beans in antioxidants.

Ingredients: (Makes 4 Servings)

1 1/4 pounds large shrimp, shelled and deveined

2 teaspoons olive oil

1  lime

1 small onion, chopped

1 medium red pepper, chopped

1 teaspoon ground cumin

1 can (15- to 19-ounce) black beans, rinsed and drained

2 tablespoons chopped fresh cilantro leaves

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Directions:

Sprinkle shrimp with 1/4 teaspoon salt and 1/8 teaspoon coarsely ground black pepper. In 12-inch nonstick skillet, heat 1 teaspoon oil on medium 1 minute. Add shrimp and cook about 6 minutes or until shrimp turn opaque throughout, stirring frequently.  Meanwhile, from lime, grate 1 teaspoon peel and squeeze 2 tablespoons juice; set aside.  Transfer shrimp to small bowl; cover with foil to keep warm. In same skillet, heat remaining 1 teaspoon oil on medium 1 minute. Add onion and red pepper, and cook 8 minutes or until tender. Stir in cumin; cook 1 minute. Add black beans, lime peel and juice, 1/4 teaspoon salt, and 1/4 teaspoon coarsely ground black pepper. Cook 3 minutes or until heated through. Spoon black bean mixture onto 4 dinner plates. Top with shrimp and any liquid in bowl; sprinkle with chopped cilantro 

Nutrition: (per Serving) Cal 240, Total Fat 5g, Sat Fat 1g, Cholesterol 172mg, Sodium 740mg, Total Carb 24g, Dietary Fiber 8g, Sugars 0, Protein 16g, Calcium 0

Chicken Quesadillas w/ Avocado Tomato Salsa

Chicken Quesadillas w Avocado Tomato Salsa

Chicken Quesadillas w/ Avocado Tomato Salsa:
This recipe has lower-fat tortillas and cheese.  The splurge is the avocado; however, though it's high in fat it's mostly the heart healthy kind that your body needs.  Plus, bonus points for the avocado as they have a natural cholesterol reducer.

Ingredients: (Makes 4 Servings)

2 teaspoons canola oil

1  green onion, thinly sliced

1  lime

1 pound skinless, boneless thin-sliced chicken breasts, cut into 1-inch-wide strips

4  burrito-size low-fat flour tortillas

1 cup reduced-fat (2%) shredded Mexican cheese blend

1/2  avocado, peeled, seeded, and cut into 1/2-inch pieces

3/4 cup(s) salsa

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Directions:  

In 12-inch nonstick skillet, heat oil on medium 1 minute. Add green onion and cook about 6 minutes or until tender, stirring occasionally.  Meanwhile, from lime, grate 1 teaspoon peel and squeeze 2 tablespoons juice. Evenly season chicken on both sides with lime peel, 1/4 teaspoon salt, and 1/8 teaspoon ground black pepper.  Add chicken to green onion in skillet; cook 10 minutes or until chicken is no longer pink inside. Transfer to bowl; stir in lime juice.  Evenly divide chicken mixture and cheese on half of each tortilla; fold over to make 4 quesadillas.  In same skillet, cook quesadillas on medium, in 2 batches, 8 minutes per batch or until browned on both sides and heated through. Cut each quesadilla into thirds. Stir avocado into salsa; serve with quesadillas.

Nutrition: (per Serving) Cal 400, Total Fat 14g, Sat Fat 5g, Cholesterol 86mg, Sodium 970mg, Total Carb 31g, Dietary Fiber 8g, Sugar 0, Protein 38g, Calcium 0

Best Buttermilk Pancakes

Ingredients:
(Makes: Nine 6" pancakes)

2 cups all purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3 tablespoons sugar
2 large eggs, lightly beaten
3 cups buttermilk
4 tablespoons unsalted butter, melted plus 1/2 teaspoon for griddle

Note: The key to fluffy pancakes is: Don't overmix the batter.  It should not be beaten smooth.


Directions:

1. Heat griddle to 375 degrees. Whisk together flour, baking powder, baking soda, salt, and sugar in a medium bowl. Add eggs, buttermilk, and 4 tablespoons butter; whisk to combine. Batter should have small to medium lumps.
2. Heat oven to 175 degrees. Test griddle by sprinkling a few drops of water on it. If water bounces and spatters off griddle, it is hot enough. Using a pastry brush, brush remaining 1/2 teaspoon of butter or reserved bacon fat onto griddle. Wipe off excess.
3. Using a 4-ounce ladle, about 1/2 cup, pour pancake batter, in pools 2 inches away from one other. When pancakes have bubbles on top and are slightly dry around edges, about 2 1/2 minutes, flip over. Cook until golden on bottom, about 1 minute.
4. Repeat with remaining batter, keeping finished pancakes on a heatproof plate in oven. Serve warm.

Vanilla Dutch Baby (Puffed Pancake)

Ingredients: Serves: 4
3 tablespoons butter
3 eggs
3/4 cup all purpose flour
3/4 cup milk, heated 20-30 seconds in microwave
1 tablespoon sugar
2 teaspoons pure vanilla extract
pinch salt
confectioners' sugar for dusting



Directions:

Preheat the oven to 400 degrees F.  Put the butter in a large, ovenproof, nonstick saute pan and place in the oven.

Meanwhile, in a blender, combine the eggs, flour, warm milk, sugar, vanilla extract and pinch of salt, and blend on medium-high speed until uniform. (If mixing by hand, combine the eggs with the milk until the mixture is light yellow and no longer stringy, about 1 minute. Add the flour, sugar, vanilla, and pinch of salt, and whisk vigorously to remove the lumps, about 30 seconds.)

Carefully remove the hot pan from the oven. The butter should be melted. Swirl the butter around the pan to coat completely, and then pour the remaining butter into the batter and pulse to blend. Pour the batter into the hot pan and return the pan to the oven. Cook until the pancake is puffed in the center and golden brown along the edges, 20 to 25 minutes.

Using a spatula, remove the entire Dutch baby from the pan and place on a cooling rack for a few minutes to allow the steam to escape without condensing along the bottom and rendering the pancake soggy. Dust with confectioners' sugar when cooled slightly. Slice the pancake into 8 wedges on a serving platter or cutting board.

Oatmeal Pancakes

Ingredients: 
(Yield 12 pancakes)

1/4 cup all purpose flour
or (1 1/10 oz)
1 cup quick cooking oats
1 tablespoon sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
1 cup nonfat buttermilk
2 tablespoon butter, melted
1 large egg



Directions:

1. 1. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine the first 7 ingredients in a medium bowl, stirring with a whisk.
2. 2. Combine buttermilk, butter, and egg in a small bowl. Add to flour mixture, stirring just until moist.
3. 3. Heat a nonstick griddle over medium heat. Coat pan with cooking spray. Spoon about 2 1/2 tablespoons batter per pancake onto griddle. Turn pancakes over when tops are covered with bubbles; cook until bottoms are lightly browned.

Nutritional Info: (Serving Size 4 pancakes)
Cals 273, Fat 11.2g, Sat Fat 5.7g, Protein 10g, Carbs 34.7g, Fiber 2.8g, Cholesterol 91mg, Iron 2.1mg, Sodium 526mg, Calcium 184mg