Gingerbread and Cherry Trifle

Dessert, Entertaining, holiday

Gingerbread and Cherry Trifle / Forkful of Awesome

Why trifles aren’t more popular in the U.S., I’ll never understand.  I mean, what’s not to love?  It’s basically layers of cake soaked in booze, fruit, custard, and whipped cream.  How is this not a thing here?  Every component of a trifle can be made ahead, including the assembly.  And let me tell you, if you bring this bad boy out at the end of a meal, your guests will fall on their knees chanting, “We’re not worthy!”

The beauty of this trifle is that I actually only cooked one piece of the trifle puzzle, which is the vanilla custard.  The rest, I just assembled.  And I’ll make no apologies for that.  Let someone else do some of the cooking while I catch up on work sit and sip a glass of brandy.

If you don’t have a trifle bowl, no worries.  Just use a pretty glass bowl instead. It’s not about perfection; it’s about delicious.  And if you can’t find a loaf of gingerbread, you can make your own or buy a gingerbread mix at the grocery store.  Happy holidays to you and yours.

Gingerbread and Cherry Trifle / Forkful of Awesome

Gingerbread and Cherry Trifle

Serves 10-12

Ingredients

  • A 9×5 loaf of gingerbread cake
  • Cherry jam, about 1/2 cup or so
  • 1/2 cup ginger liqueur
  • 1 large jar sour cherries (Morello), about 2 cups, drained
  • Vanilla custard, recipe follows
  • 1 cup heavy whipping cream
  • 1 tbsp confectioner’s sugar
  • 1/2 tsp vanilla

Directions

  1. Cut the gingerbread loaf into slices. Spread some cherry jam on one side and sandwich together with another slice of gingerbread.
  2. Once you have all of your gingerbread sandwiches, place in the bottom of your bowl.  Cover the bottom.  It will layer up and doesn’t have to be pretty.
  3. Pour your ginger liqueur over the gingerbread.
  4. Place your cherries on top of the gingerbread, and make sure that some are against the edge of the bowl, so you will see them once the trifle is assembled.  Cover with plastic wrap and set aside while you make the custard. This step can be done a day or two in advance.
  5. Once the vanilla custard is cooked and cooled, add to the top of the cherries and spread evenly. Cover and refrigerate overnight or at least several hours.
  6. Before serving, whip up some cream by combining the heavy whipping cream with the confectioner’s sugar and vanilla extract. It will only be slightly sweet, but that’s okay; you want to balance the sweetness of the dessert. Beat until soft peaks form, and top your custard.  You wouldn’t be wrong to add some candied ginger to the top of your trifle too.
  7. Bask in the glory of your awesomeness.

Vanilla Custard

recipe adapted from Luna Cafe’s Vanilla Custard

  • 3 egg yolks
  • 1/2 cup sugar
  • 3 tbsp corn starch
  • 1/2 tsp salt
  • 2 1/4 cups milk
  • 3/4 cup heavy cream (you can use whole milk, but it won’t be quite as creamy)
  • 1 vanilla bean (or you can use 1 1/2 tsp vanilla extract)
  • 3 tbsp butter, cut into chunks
  1. In a medium bowl, combine the egg yolks with 1/4 cup of the milk.  Set aside.
  2. In a saucepan, whisk together the sugar, corn starch, and salt.  Slowly add the remaining milk and cream, while whisking.
  3. Add the vanilla bean seeds. (If you are using vanilla extract, wait to add until after the custard is done cooking.) Heat over medium heat until the mixture comes to a light simmer, while stirring often.
  4. Slowly ladle the warm milk mixture into the egg yolks, quickly whisking while you combine.  Add the custard back to the saucepan and cook over medium-low heat until the custard thickens, about 3-5 minutes.
  5. Remove from the heat, and stir in the butter (and vanilla extract, if using).
  6. Pour into a bowl and place a piece of plastic wrap directly on the pudding so it doesn’t form a skin.  Allow to cool and then place in refrigerator for at least 2 hours.

Gingerbread and Cherry Trifle / Forkful of Awesome

xox

 

Apple Bread

Breakfast, Dessert, Fall, Thanksgiving

 

Sick of pumpkin yet?  How about you switch gears and give the apple the love and attention it so rightly deserves?  It doesn’t get easier than this apple bread.  One bowl, 10 minutes, fall flavor explosion.

I get a kick out of calling this apple bread.  It’s really a cake, leaning towards the consistency of a blondie.  But I choose to call it bread to help my readers feel virtuous about eating cake.  Case in point:

“What are you eating?”

“Oh, it’s apple bread.  It’s not cake.  It’s bread.”

See how nicely that works?

apple bread 1

Apple Bread

Inspired from Not Without Salt’s chopped apple cake

Serves 12

Ingredients

  • 1 1/2 cups flour
  • 3/4 cup sugar
  • 3/4 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/2 cup neutral tasting oil- I used grape seed oil
  • 1/4 cup applesauce
  • 2 flax eggs (instructions follow)
  • 2 apples, chopped but not peeled

Flax Egg (equivalent to one egg)

  • 1 1/2 tbsp flax seed meal
  • 2 1/2 tbsp water

Combine both ingredients into a small bowl and let thicken for 5 minutes.

 

Directions

  1. Preheat oven to 350 degrees.  Grease a loaf pan and set aside.
  2. Prepare your two flax eggs and set aside to thicken.
  3. In a large bowl, whisk together the flour, sugar, baking soda, salt, cinnamon, and nutmeg.
  4. Add the oil, applesauce, and flax eggs.  Mix until just combined.
  5. Add the chopped apples.  You will have a thick batter, primarily apples.  This is a good thing.
  6. Cook in the oven for about 50 minutes.  Prick the middle of the bread with a toothpick to make sure it comes out clean.  Let the cake sit in the pan for 10 minutes, and then remove from the pan and let cool completely on a cooling rack.
  7. Challenge yourself to see if you can eat just one slice.

apples in basket

apple bread 2

Strawberry Basil Ice Cream

Dessert

Strawberry Basil Ice Cream / Forkful of Awesome

Strawberries and basil were made for each other; they just didn’t know it yet.  But you set them up on a blind date, and BAM, love at first bite.  This is strawberry ice cream elevated.  On your tongue, you immediately taste strawberries.  As the sweet cream softens in your mouth, the fresh, herby flavor of the basil comes through, floral and delicate.  It’s summertime heaven in my opinion.

This is a Philadelphia-style ice cream, meaning that there are no eggs in the ice cream.  It’s taste pure and simple and homemade.  And it’s easy as can be.  No custard-making involved.  High five!

Strawberry Basil Ice Cream

Makes a scant quart

An ice cream maker is required for this recipe.

Ingredients:

  • 1 1/2 cups heavy cream
  • 3/4 cup whole milk
  • 2/3 cup plus 1 tbsp sugar
  • handful of fresh basil leaves
  • 2 cups strawberries

Instructions:

  1. Heat cream, milk, 2/3 cup of the sugar, and basil leaves in a pot over medium heat until it just comes to a very light simmer.  Remove from heat and let the cream mixture come to room temperature.
  2. Pureé strawberries in a food processor with 1 tbsp sugar.  I like to do a fine purée so I don’t have hard frozen chunks of strawberries in my ice cream.
  3. Strain the basil cream mixture through a fine mesh sieve.  Add strawberries and mix to combine.  Place in refrigerator for at least 2 hours or overnight.
  4. Once cream mixture is thoroughly chilled, place in ice cream maker and follow manufacturer’s instructions.  Ice cream will be soft once churned.  Place in freezer until ready to serve.

Strawberry Basil Ice Cream / Forkful of Awesome

Fresh Pasta

DInner, Uncategorized

fresh pasta / forkful of awesome

When I sat outside at a picnic table eating this heavenly pasta, I was in a state of euphoria.  The expression, “I couldn’t be happier” came out of my mouth repeatedly.  It was the truth.  I was totally consumed by the present moment.

It wasn’t until half way through my plate of pasta that I took a moment to look at my surroundings.  Here I was on my friend’s farm.  We sat under a walnut tree, looking out over the pond.  The sound of her chickens and donkeys was in the background.  Her children, busy in the kitchen, rolling out remnant pieces of pasta dough.  In front of me, the most delicious pasta and across from me, a wonderful friend.

ARE YOU FREAKING KIDDING ME!?  No, I’m not.  This for real happened.  Yesterday.  Now, lest it get too blissful for you, I’ll keep it real.  Have you ever been in such a state of peace and happiness that you yank yourself out of it?  Do you start thinking, “I still have 50 other things to accomplish today, I really should be at work, do I deserve to be doing this right now, damn I forgot to email that person back”…? And on and on it goes.  I started doing that yesterday.  And then I stopped.

I’m over it.  I’m over the rat race, the never-ending quest to get ahead, the excess, the over-consumption, over-stimulation, over-scheduling.  These thoughts have been swirling around in my head for some time.  And yesterday, just a simple plate of pasta that my friend and I made by hand confirmed what I already knew.  Enough is enough.

That one plate of pasta taught me a lot.  Maybe it can do something as amazing for you.  Enjoy!  xox

fresh pasta / forkful of awesome

Fresh Pasta

serves 4

Special equipment: you will need a pasta maker.  Hop on Amazon and have one at your door in 2 days.  Bam.

Ingredients

  • 3 1/2 cups all purpose flour
  • 4 extra large eggs

 

  • Put flour in a large pile on a clean work surface.  Make a shallow well in the flour, and add your eggs.  (You really do want it to be shallow.  My first try, I made more of a volcano shape, and those eggs were erupting!)
  • fresh pasta / forkful of awesomeWith a fork, gently whisk the eggs, and then slowly begin to incorporate the flour into the eggs from the edges of your well.  Be patient, it will soon come together in a shaggy mess.  Once this happens, begin to knead the dough in the flour.  Continue kneading until all the flour is incorporated and you’re left with a smooth ball of dough.  If it’s too sticky, add more flour.  If it’s too dry, wet your hands with some water.  Knead for about 3-5 minutes.

fresh pasta / forkful of awesome

  • Wrap your dough in plastic wrap and let it rest for 20 minutes.  Follow your pasta maker instructions to roll out your pasta into your desired shape.
  • fresh pasta / forkful of awesomeCook your pasta for just a couple minutes in salted water.  Top with olive oil, parmesan cheese, and fresh cracked black pepper.  Eat and be happy.

Crème Fraîche

Condiment

Remember that time that I had an awesome food blog, and then I switched host companies and lost all my content?  No, you don’t?  I do.  And it broke my heart, and I cried.  I was sad.  And I gave up food blogging.  And then I said, “Get over it.  Start over.”

And so it begins.  To kick it off, I’m doing a week of simple recipes.  These are recipes that almost don’t require a recipe.  They are things that everyone should know how to make, but don’t.  These simple recipes will bring immense pleasure to your every day life.  They will save you money and make your mouth happy.  Who couldn’t use more of that?!

And so, let’s begin with one of the easiest, most pleasurable foods I can think of- crème fraîche.  It’s cultured cream, and it’s freakishly delicious.  It’s not as sour as sour cream, yet has that consistency.  It’s not tangy like yogurt.  It’s denser than whipped cream.  It’s cream, perfectly thick, waiting to be slathered on something.  It balances sweet desserts, and it adds creaminess to savory dishes.  You can use it in place of yogurt or sour cream in recipes.  It’s just fabulous, and you need it in your refrigerator at all times.

Crème Fraîche

  • 1 cup heavy cream
  • 1-2 tbsp plain yogurt
  1. Whisk together the heavy cream and yogurt in a container with a lid.
  2. Cover the container and let it sit on the counter for anywhere from 12-24 hours.
  3. When you notice it start to thicken, whisk it once more and watch it magically turn to thick cream.
  4. Store in the refrigerator for up to a week, although I imagine you’ll eat it all up before then.

Crème Fraîche - forkful of awesome

Crème Fraîche - forkful of awesome

 

The Queen’s Tipple

Cocktail, Drinks, Entertaining

The Queen's Tipple / Forkful of Awesome

This lovely concoction is inspired from a cocktail I had in Queens, New York this year.  It was so yummy, I made everyone in my party have a sip. And then they all ordered one.  Of course, I had to make a variation to enjoy in the leisure of my own house.  It has now become a family favorite.  At every holiday and get-together, we make sure we are stocked with all the essentials.  We usually run out.

The gin has the smooth taste of juniper, cucumber, and rose petals.  The St. Germain is a sweet elderflower liquor, with the scent of citrus and tropical fruit.  The lemon adds a spark of freshness.  It is sublime.  It tastes pure.  Not too sweet, not too dry.  Just right.

Forewarning- these go down easily.  Very easily.  One brings on happiness.  Two makes you want to dance.  Three makes you ramble excessively to strangers.  Four- let’s not discuss, shall we.  So, it goes without saying that this is the perfect party drink!  Everyone will have a smashing time, evidenced below.

The Queen's Tipple / Forkful of Awesome

If you’re serving these for a party, it’s super simple to make in a pitcher.  Just keep the ratios the same.

The Queen’s Tipple

serves 1

Ingredients

  • 2 oz Hendrick’s Gin
  • 1 oz St Germain (elderflower liquor)
  • juice of 1/6 lemon
  • splash of club soda

Directions

  1. Fill a lo ball glass with ice
  2. Add Hendrick’s Gin, St Germain, lemon juice, and club soda
  3. Stir with a bar spoon.
  4. Serve and bring on the fun

xox

The Queen's Tipple / Forkful of Awesome

The Queen's TIpple

Creamy Mixed Greens with Pecans

Fall, Sides, Thanksgiving

Creamy Mixed Greens with Pecan / forkful of awesome

By now, I’m sure most everyone has finalized their Thanksgiving menus, but I couldn’t let the holiday pass without sharing this little gem.  Of course, this dish doesn’t have to be limited to the Thanksgiving feast- it’s fantastic anytime during the cold months.  But, if you DO add it to your Thanksgiving repertoire, it will not go unnoticed.  “Green bean casserole?  Pffft, yeah right.  More like creamy mixed greens with pecans!”  I know it’s not traditional, but it works so damn well with turkey and stuffing and cranberries.  It’s begging to be tradition from here on out.

This weekend, I went to visit my youngest sister, my brother-in-law, and my nephew.  They just bought their first home, and I had to go snoop around their new digs.  Also, it’s such a bummer, but they won’t be making it to Thanksgiving this year thanks to the Navy (I give you the middle finger salute Navy).  So, I made them these creamy mixed greens that they can have at their Thanksgiving for three.    They each sampled a bowl of greens and gave me the thumbs up (and not the middle finger salute, thank goodness).  Isn’t my sister loverly?

ashley

Remember my love affair with pecans?  It’s still going strong.  We’re very happy together, and so that’s why they’re included in this recipe.  Wanna diss pecans and use another nut?  Whatever makes you happy on this lovely holiday.  I won’t judge.  Yes I will.  I just won’t tell you I’m judging you.

Be bold, be daring, and try these greens with your Giving Thanks meal.  You’ll be thankful you did.  And so will your friends and family.  Another reason to be thankful?  You can make this a day ahead.  “Oh, thank goodness.” Thanks thanks double thanks.

Thanks.

Creamy Mixed Greens with Pecans

Serves 8-10

Adapted from Martha Stewart Living

Ingredients

  • 1  big ol’ bunch kale, stems removed and leaves roughly torn
  • 1 bunch collard greens, mustard greens, beet greens, whatever kind of greens you like, stems removed and leaves roughly torn
  • 1 bunch swiss chard, stems chopped and set aside, and leaves roughly torn
  • 2 tsp salt
  • 3/4 cup white wine or chicken stock
  • 6 tbsp butter
  • 1/2 onion, chopped
  • 3 garlic cloves, finely chopped
  • 2 tbsp flour
  • 2 cups half and half
  • pinch of nutmeg
  • 1 cup chopped pecans, toasted
  • salt and pepper

Directions

  1. Heat the largest pot you own over medium-high heat.  Add the kale, wine, and salt.  If you’re using a thick-leafed green such a collard greens, add it to the pot with the kale.  If it’s something more delicate such as mustard greens, wait to add it to the pot with the swiss chard.  Stir the greens around until wilted, and then cover, reduce heat to medium, and cook for about 10 minutes, until the leaves are tender.
  2. Add the swiss chard and other delicate greens if you’re using them.  Turn in the pot until wilted, about 3-5 minutes.  Put the cooked greens in a bowl.
  3. Return the pot to medium-high heat, and melt 4 tbsp butter.  Add the swiss chard stems, onion, and garlic.  Saute for 3-5 minutes until the onion is softened.  Add to the bowl with the greens.
  4. Now for the creaminess!  Heat the same pot over medium heat and add the remaining 2 tbsp butter.  When melted, add the 2 tbsp flour and whisk for a minute.  Slowly add the half and half while whisking and continue to whisk until the sauce has thickened.  Season with salt, pepper, and a pinch of nutmeg.  Add to the greens and mix everything together.  Mix in the pecans, and reserve a few to garnish on top.  Ta-da!  Enjoy!  xox

Creamy Mixed Greens with Pecan / forkful of awesomecreamy mixed greens with pecans / forkful of awesome

 

 

 

 

 

Chocolate Pumpkin Pie

Dessert, Thanksgiving

Chocolate Pumpkin Pie / forkfulofawesome

I admit it.  Pumpkin pie would never be my first choice in desserts.  It’s just okay to me. Similar to gas station coffee- yeah, it’ll do, but it’s not great.  So, if I’m gonna stuff myself to the max on Thanksgiving (and you know I am), the dessert better be freaking amazing just so I feel justified about feeling like a hippo.  “Well, I feel like I just ingested a bowling ball, but I had to!  Did you taste that dessert?  Amazeballs.”

Therefore, I give you Chocolate Pumpkin Pie.  Yes, you still get the pumpkin flavor with the bonus of chocolate.  You’re giving a nod to tradition, but just turning it up to level awesome.  Pumpkin is the first flavor you notice on your tongue, followed by the lingering silkiness of the chocolate ganache.  Mmmm….

And a quick side note.  The ganache is harder than the creamy pumpkin custard in the middle.  For easier eating, flip the slice of pie upside-down.  I know it sounds crazy, but it works!

Chocolate Pumpkin Pie

Serves 12

Ingredients

  • 2 cups ground chocolate graham crackers or cookies
  • 6 tbsp melted butter
  • 2 tbsp brown sugar
  • 1/2 tsp instant espresso (optional, but it really intensifies the chocolate flavor)
  • 1/2 tsp salt
  • 1 can (15 oz) pureed pumpkin
  • 1 can (12 oz) evaporated milk
  • 3/4 cup brown sugar
  • 3 eggs
  • 1 tbsp corn starch
  • 1 tsp salt
  • 1 tsp vanilla extract
  • 3/4 tsp cinnamon
  • 1/2 tsp  ground ginger
  • 1/4 tsp nutmeg
  • pinch of ground cloves
  • 6 oz dark chocolate, chopped
  • 3/4 cup heavy cream
  • 2 oz milk chocolate, melted

Directions

  1. Preheat oven to 350 degrees.
  2. In a food processor, grind your chocolate graham crackers with the brown sugar and instant espresso.  Pour the melted butter over the mixture, and process until it looks like wet dirt.
  3. Pour the crust into a 9 or 10 inch pie dish.  Using your fist, press the crumbs into the pie dish and up the sides until you have an even crust.  Bake for 10 minutes.  Set aside to cool.  Turn oven down to 325 degrees.
  4. In a large bowl, whisk together the pumpkin, evaporated milk, brown sugar, eggs, corn starch, salt, vanilla, cinnamon, ginger, nutmeg, and cloves.
  5. Pour the custard into your pie crust, and bake for an hour.  The middle of the pie should still wiggle some when you pull it out of the oven.  Cool to room temperature.
  6. Melt dark chocolate with the heavy cream in a heat-proof bowl placed over a pot of simmering water.  When it is smooth and shiny, pour over the pumpkin pie and refrigerate until set.
  7. Melt your milk chocolate and drizzle onto the pie.  Refrigerate for 8 hours or overnight.  Yay for make-ahead pies!
  8. Serve the pie chilled or else the pumpkin custard will become too soft and squish out the sides when you’re trying to cut the pie.  Cut your pie with a sharp knife that has been rinsed under hot water so it glides easily through the chocolate ganache.
  9. Bask in the spotlight as your friends and family swoon over your homemade pie.

xox

Chocolate Pumpkin Pie

Chocolate Pumpkin Pie / forkfulofawesome

Chocolate Pumpkin Pie / forkfulofawesome

Roasted Delicata Squashes and Apples

DInner, Fall, Gluten free, Sides, Thanksgiving

delicata squash 2

Last year, I hosted my first Thanksgiving at our house.  It was a blast.  My grandparents were in England, and my parents stayed in Omaha.  So it was a young crowd.  My two sisters and their husbands, my nephew, and my mother-in-law, who still acts like a 20 year old (in a good way).  There was much drinking and merriment involved.  By the time the meal was over and the dishes were cleaned, I was passed out on the couch.  This is probably what I looked like-

 

Dog_Passed_Out

I believe everyone else continued into the night around a bonfire.

Of course, the merriment was fun, duh!  But what really made it memorable for me was cooking with my foodie family.  Together, we raised the bar for Thanksgiving meals.  And although I have a fondness for the traditional Thanksgiving feast, we did a little twist on tradition. There wasn’t a green bean casserole in sight.  Don’t even ask about sweet potato casserole- she wasn’t invited.

This recipe is one of those twists, and it was one of the most popular dishes of the day.  Not only is this insanely delicious, it’s perty to look at.  The delicata squash look like flowers on your plate.  So, if you’re looking for an alternative to the sweet potato casserole, look no further.  Bonus: it’s a make ahead too. Directions follow at the end of the recipe.

If you haven’t eaten delicata squash before, it’s dreamy.  You don’t have to peel it (bonus for us lazy peeps) because the skin is yummy.  It has such a gentle, delicate flavor, and I think it’s just about the perfect fall veggie.

Roasted Delicata Squash and Apples

Adapted from Martha Stewart Living

Serves 8-10

Ingredients:

  • 2 delicata squashes, around 1 1/2 pounds
  • 10 baby apples
  • 3 tbsp olive oil
  • 1/3 cup maple syrup
  • 6 oz. pancetta, diced (can also use bacon if you prefer)
  • 1/2 tsp salt
  • pepper
  • fresh thyme or rosemary

Directions:

  1. Slice the delicata squash, crosswise, into 1/2 inch wide circles.  Remove the seeds using a sharp paring knife.
  2. Slice each apple in half, removing the core with a melon baller.  (If you can’t find little baby apples, just use larger, but quarter them instead.  And you’ll probably only need 6-7 apples in that case.)
  3. Put the squash, apples, pancetta, maple syrup, olive oil, salt, and pepper onto a parchment-lined baking sheet.  Bake for 50 minutes.
  4.  Turn the squash and apples. Bake for another 15 minutes.
See how small these apples are?  So petite.

See how small these apples are? In a three-year olds hands.

 

To make this dish one-day ahead, follow directions 1-3.  Remove from the oven and let cool.  Cover with plastic wrap and refrigerate.  The next day, once the turkey is done and is resting, pop the baking sheet back in the oven and bake at 400 degrees for 20 minutes.

xox

delicata squash 3

Scottish Oatmeal Scones

Breakfast, Uncategorized

Scottish Oatmeal Scones

I can’t remember a Christmas morning without my mom’s scones.  I don’t even think Christmas would exist without these scones!  Everything would just fade away, and that would be the end of that.  Goodbye sweet world- nice knowing you.  These are the first scones I ever ate, and to be quite honest, I believe they’re the only scones worth eating.  Those other scones you buy in a coffee shop aren’t even in the same category as my mom’s scones.  In fact, I hate that these are even called scones.  I don’t want my sweet, delicious, moist scones associating with “that” crowd.

You really just have to make these to believe how bomb-ass they really are.  To be honest, if I saw this simple ingredient list, I would think, “Ehh, nothing special.  Moving on.”  And I would be horribly wrong.  No exotic spices.  No fancy fruits or flours.  No extra trips to specialty markets.  I think the simplicity is what makes these so good, yet they don’t taste simple.  Sweet mysteries of life.  Oh, for crying out loud, just make them so I can say, “I told you so.”  And then we can do our “jumping for scones” dance together.

These are the perfect weekend treat and not to be reserved for just Christmas morning.  The recipe can easily be doubled if you’re feeding a crowd.  Make this fritatta with the scones, and you have a perfect brunch menu. Oh, and mimosas.  Always mimosas.

Scottish Oatmeal Scones

Servings: 6

Adapted from my mom’s recipe

Ingredients:

  • 1 1/4 cups flour
  • 1/3 cup sugar
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup cold butter, diced
  • 1 cup oats, quick-cooking or old-fashioned
  • 1/4 cup currants, raisins, or dried cranberries
  • 1/3 cup milk
  • 1 tbsp melted butter
  • 1 tsp coarse sugar (optional)

Directions:

  1. Preheat your oven to 375 degrees.
  2. In the bowl of a stand mixer, combine the flour, sugar, baking powder, and salt.  Mix on slow speed until combined.
  3. Add the cold butter and mix until it resembles coarse crumbs.
  4. Add the oats and currants and mix to combine.
  5. Slowly add the milk and mix just until the dough comes together.
  6. Turn the dough out onto a lightly floured surface, and form into a 8-9 inch circle.
  7. Cut into 6 pie wedges and separate onto a parchment lined cookie sheet.
  8. Brush the top of the dough with the melted butter, and sprinkle with the coarse sugar.
  9. Bake for 15 minutes until just golden around the edges.
  10. Devour.

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