A few Good looking recipes!

For a Greek Menu Try these good looking recipes!

Falafel Salad

Pita and Dip

Fig Cake

Also a few fall menu items!

Acorn Squash Pizza

Pumpkin Crackers

Pumpkin Pancakes

Pumpkin Pie Oatmeal

NEW POLL!!!

Eating Pizza

Whats your favorite pizza?

Portugese Corn Bread

While the Spanish make a corn bread with barley flour the Portuguese use white flour and cornmeal. This temping version has a hard crust with a moist watering crumb. It's slices beautifully and tastes wonderful served with simply butter olive oil or with cheese.

1 1/2 T. yeast
1 c. luke warm water
2 c. cornmeal
4 c. whole wheat flour
2/3 c. luke warm milk
2T. olive oil
1 1/2 tsp. salt


Dust a baking sheet with a little cornmeal. Put the yeast in a large bowl, gradually add in luke warm water till smooth. Stir in half the cornmeal and 1/2 c. of flour. Mix batter with a wooden spoon . Cover bowl with oiled plastic wrap . Let the bowl sit in warm place for 1/2 hr. or till bubbles appear on surface. Remove the plastic wrap, stir the milk into the batter then the oil. Gradually mix in the corn meal, flour and salt to form a pliable dough. Turn dough onto lightly floured surface knead for 10 min. till smooth and elastic. Place in a oiled bowl and cover let rise 1 1/2 -2 hrs. Turn onto lightly floured surface, punch down, shape into a ball. Flatten slightly and place on to prepared baking sheet. Dust with corn meal. Cover with a large upturned bowl . Let rise in warm place for about 1 hr. until doubled in size. Heat oven to 450. Bake for 10 minutes spraying the inside of oven with water 2-3 times. Reduce the oven temp. to 375 and bake for another 20-25 min. or until golden brown and hollow sounding when tapped.

It's freezing here!!! What are you having for dinner?

I'm not kidding the high right now is 59. We can finally make soup for dinner! Yippee!!!

Esther

New Poll!

Rapsberry Oat Scones

Here is the recipe for the scones we made for our parents anniversary. We found this wonderful recipe on Joy The Baker.......though I didn't really use an ice cream scoop so ours turned out a little more dome shaped....... still tasty though !

Oatmeal Raspberry Scones

adapted from Dorie Greenspan

makes 12 scones

Print this Recipe

1 large egg

1/2 cup cold buttermilk

1 2/3 cups all-purpose flour

1 1/3 cups old fashioned oats

1/3 cup sugar

1 Tablespoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/4 teaspoon freshly ground nutmeg

1/2 to 3/4 cup fresh or frozen raspberries or blueberries

1 stick plus 2 Tablespoons (10 tablespoons) cold unsalted butter, grated on a box grater or cut into small pieces

Preheat the oven to 400 degrees F and place a rack in the center of the oven. Line a baking sheet with parchment paper or foil and set aside.

Stir the eggs and buttermilk together and set aside.

Whisk together the flour, oats, sugar, baking powder, baking soda, salt and nutmeg in a large bowl. Using a box grater, quickly grate the butter until all is shredded and add to the dry ingredients, using your fingers to quickly incorporate the butter and flour mixture. If you don’t have a box grater, you can also simply cut the butter into small pieces and quickly rub the butter into the dry ingredients until it is pebbly.

Pour the egg and buttermilk miture over the dry ingredients and stir with a fork just until the dough, which will be wet and sticky, comes together. Add the berries.

Still in the bowl, gently knead the dough by hand or turn it with a rubber spatula about 8 to 10 times. Turn the dough out onto a lightly floured work surface and press the dough until you have a circle that is about 1 1/2-inches thick. Use a 1/4 cup ice cream scoop to portion out 12 scone dough balls. At this point the scones can be frozen on the baking sheet, then wrapped airtight. Don’t defrost before baking, just add about 2 more minutes to the baking time.

Bake for 20 minutes or until their tops are golden and firmish. Transfer them to a rack and col for 10 minutes before serving, or wait for the scones to cool to room temperature.