The Pastry Affair - Home - Orange Scones. I can't believe this is my 100th post. I've shared 100 recipes, 100 stories, and well over 100 photographs with you. It doesn't seem like it can be possible! I want to thank all of you for your advice, comments, and inspiration to keep finding new things to bake! Thanks for sticking around so long. To celebrate, I decided to tackle a pastry that has alluded me for a very long time—scones. The list goes on. In my efforts to make an edible scone, I brushed up on the different types of recipes.
I was right. Consider my fear of scones conquered. These orange scones are bright and full of citrus flavor. Orange Scones Yields 12 2-inch round scones Orange Scones Adapted from Inside a Black Apple 1 3/4 cup flour 4 teaspoons baking powder 1/4 cup white sugar Zest of 1 orange Pinch of salt 5 tablespoons cold unsalted butter, cut into small chunks 1/2 cup freshly squeezed orange juice 1/4 cup sour cream 1 egg 1 tablespoon milk Preheat oven to 400 degrees F. Lemon-scented german pancakes | The Moonlight Baker. Over the past 2 years, the only kind of mail I’ve been getting is – you guessed it – college mail. “Come visit us! You’ll love it here! This is the perfect place for you!” Occassionally, I even get a letter that reads, “Thank you for requesting information, Kimberly!” . . . I hadn’t requested information any of those times. Lately, the amount of college mail has been dwindling – thankfully! Yesterday when I got home, I had only one piece of college mail waiting for me.
Weird. Twilight Zone? After a second, I instantly remembered this letter – writing it, addressing it, sealing it. Eighth grade health class: One of our final assigments was to write a letter to our future selves. But everyone forgot about them – until yesterday. As I read through my letter, I had a few good laughs. But that’s not to say that I haven’t changed at all since 2007. I know I have. And that’s not to say that I won’t change over the next 4 years – or thereafter. I know I will. Lemon-Scented German Pancakes - 2 Tbsp. Baked Eggs in Bread Bowls | The Family Kitchen. This morning I had exactly twenty minutes to put a warm, hearty breakfast on the table. I also had forty-eight other things to do. So, not a lot of time to sit over the stove and fuss over a hot pan of eggs. No time to flip. Pour. Stir. Baked Eggs in Bread Bowls 4 Kaiser Rolls4 eggs2 tablespoons bacon bitssalt and pepper to tastefinely chopped parsley Cut the top 1/3 part of the bun off.
Crack an egg in the center of each bun. Sprinkle with bacon bits and garnish with parsley before serving. MORE ON BABBLEThe 25 healthiest foods for under $124 sinfully sweet dessert recipes in a jarPurple ketchup, vegetable Jell-o, and more food marketing fails41 copycat recipes from your favorite restaurants24 ooey, gooey mac ‘n’ cheese recipes. Eggs and Potatoes. Warm, scrambled, cheesy, slightly undercooked eggs are one of the most comforting things to eat. You can also eat them day or night, and they’re perfect at either time in different ways. When Jon and I have a free morning, we like to go to this place B&H on 2nd ave between 7th and 8th street that serves great eggs. It’s a little hole in the wall place that’s been there forever. Everything is homemade and comes straight from the flattop griddle behind the counter. They have a bunch of different soups, pierogies, and a fresh juice bar.
They also make their own loaves of challah bread which are incredible, and one of the best tuna melts in the city. INGREDIENTS: (Makes 12) 4 eggs 1 tbsp cream 2 tbsp fresh chives, minced 1 tbsp fresh parsley, chopped 1 tbsp fresh dill, chopped ¼ cup cheddar cheese, grated 1/8 cup goat cheese, crumbled Salt and freshly ground pepper Cayenne pepper, to taste Baby potatoes, thinly sliced Process: Set a pot of water to boil to blanch the potatoes.
Spud Sunday: Pancake Sunday. Oh my, what big pancakes I have… Potato Pancakes, Mère Blanc Style Actually, I must confess that, in real life, these pancakes are actually quite small. This, however, is not real life, but bloggerland Wonderland, where these are giants among pancakes. Pancakes that, in true Alice-in-Wonderland style, say eat me. The recipe for these big-seeming-but-really-little pancakes was another one that had caught my eye from Lindsey Bareham’s book In Praise Of The Potato. Delightful they were. This is a slightly modified version of that found in Lindsey Bareham’s book. You’ll need: 250g potato (preferably a waxy variety)55ml milk55g plain flour, sifted2 eggs, separated1.5 tblsps heavy creampinch of saltbutter for frying The Steps: First boil or steam the potatoes.
The Variations: The Results: This made around 18 squat little pancakes, enough for 3-4 bodies. Mushroom-Shallot Quiche Recipe at Epicurious. Photo by Pornchai Mittongtare yield Makes 6 servings Quiche is cool again, and it tastes as delicious now as it did back then. Crust 1 1/2 cups all purpose flour 1 teaspoon salt 1 teaspoon sugar 1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes 1 large egg 1 teaspoon cold water Filling 1 1/2 tablespoons unsalted butter 1/3 cup chopped shallots (about 2 medium) 1/2 pound mushrooms, cut into 1/4-inch slices 5 teaspoons chopped fresh thyme, divided Preparation For crust: Blend flour, salt, and sugar in processor. Butter 9 1/2-inch round fluted tart pan with removable bottom. Preheat oven to 400°F.
For filling: Melt butter in large nonstick skillet over medium heat. Preheat oven to 350°F. Bake quiche until custard is set, about 25 minutes. Lemon poppy seed pancakes. One of my favorite childhood memories was when my mom would make breakfast for dinner. i know that may not sound like a big deal, but i loved the idea of breakfast for dinner. it was out of the ordinary. even now, when i have a hard day or just need a pick-me-up i make breakfast for dinner. it is comforting. one of my favorite cookbooks is by Heidi Swanson - Cook 1.0: A Fresh Approach to the Vegetarian Kitchen. she delivers some truly wonderful recipes and the pancake section is amazing. if you have read picky cook for any amount of time, you will already know my love of lemon. i know it may seem like a lot of zest in this recipe but trust me - it is perfect!
The lemon flavor is strong but not over powering. the poppy seeds are little surprising pops in your mouth. the pancakes are moist and thick - just the way i like them. i hope you enjoy them as much as i do. keep the pancakes warm on a baking sheet in a 200 degree oven until you are ready to serve. butter, to serve (and for pan)