Ten Minute Classic Fried Rice

Easiest one-bowl weeknight meal!

Cook your rice ahead and keep it cold.  

Add your favorites, I did uncooked shrimp (1/2 of a 12 oz. bag), 1 can of water chestnuts (drained), celery, and carrots.

If using uncooked shrimp, saute in the wok or skillet in 1 tablespoon oil until just opaque, don't overcook. Remove and do the same with the fresh vegetables in another tablespoon of oil. 

Set these ingredients aside while preparing the rice.

Ingredients:

3 tablespoons vegetable oil

4 cups long-grain rice, cooked and chilled

3 large eggs, whisked in a small bowl

1 cup frozen peas and carrots (unless using fresh as above)

4 tablespoons soy sauce

1 tablespoon oyster sauce

1 teaspoon sesame oil

Instructions:

Add the 3 tablespoons vegetable oil to a wok or large skillet and add the rice, breaking it apart and mix it into the oil.

Cook on high for 3-5 minutes or until the rice starts getting cooked through but not browned.  

Add in the soy sauce, oyster sauce, and sesame oil and stir quickly to combine.  Push the rice off to the side of the pan and add the eggs, stirring them quickly and chopping them as you cook them to break into small pieces. 

Add the frozen carrots and peas (or any vegetables or protein that you prepared earlier). 

Serves 4

adapted from dinnerthendessert.com

 

Loaded Cowboy Blondies

This blondie is delicious.  Based on former first lady Laura Bush's Award-Winning Cowboy Cookies. I use Challenge butter in my recipes and Saigon Ground Cassia Cinnamon from The Spice House.  I also use only The Spice House Madagascar pure vanilla extract.   

Ingredients:

1 1/3 cup flour

1 cup rolled oats (not Quick oats)

1 teaspoon baking powder

1 cup (2 sticks) unsalted butter, melted

3/4 cup packed light brown sugar

3/4 cup granulated sugar

2 large eggs

1 tablespoon pure vanilla extract

1 teaspoon kosher salt

2 teaspoons cinnamon 

3/4 cups semi-sweet chocolate chips (I used mini chips)

1 cup chopped pecans

3/4 cup unsweetened organic shredded coconut 

1 pinch Maldon flaky sea salt

Instructions:

Preheat the oven to 350 degrees.  Grease and line an 

8 x 8" square pan with parchment paper.

In a mixing bowl, stir together the flour, rolled oats, and baking powder.

In another bowl, whisk together the melted butter, brown sugar, white sugar, eggs 

vanilla, salt, and cinnamon.

Pour the liquids into the bowl of dry ingredients and stir until mostly combined.  Add the chocolate chips, pecans, and coconut flakes.  Stir until completely mixed.

Spread the mixture into the pan, smoothing the top.  Sprinkle with a pinch of Maldon flaky sea salt.

Bake 35 - 45 minutes (I baked mine exactly 40 minutes), until the color is a golden caramel, and the tester comes out clean.  

Cool completely before cutting into small squares.

adapted from unpeeledjournal.com

Giant Bakery Style Chocoate Chip Cookies

This recipe called for 1/2 cup dough per cookie to make 6.  I used the large OXO ice cream scoop and the cookies were bakery size large and the recipe made 12 - 13. I baked them for exactly 17 minutes and they turned out perfectly.  For an additional "flair" I added a sprinkle of mini chips on some or a chocolate chunk on others. These cookies are fun to make and delicious.  Perfect size too! 

Ingredients:

2 1/4 cups flour 

1 1/2 teaspoons cornstarch

1 teaspoon baking soda

1/2 teaspoon salt

3/4 cup unsalted butter, softened to room temperature (I use Challenge butter)

3/4 cup packed light brown sugar

1/2 cup granulated sugar

1 large egg + 1 egg yolk, at room temperature

2 teaspoons pure vanilla extract (I use Madagascar vanilla)

1 1/2 cups semi-sweet chocolate chips (I made 2 batches, one with semi-sweet chocolate chips regular size and the other batch with semi-sweet mini chips). 

Instructions:

Preheat oven to 325 degrees.  Line 3 large baking sheets with parchment paper.

Whisk the flour, cornstarch, baking soda, and salt together in a medium bowl.

Using your stand mixer beat the butter, brown sugar, and granulated sugar together in a large bowl until combined and creamy, about 2 minutes.  Add egg, egg yolk, and vanilla extract and beat until combined.  Beat in the dry ingredients on low speed then beat in the chocolate chips until combined.  The dough will be thick.

Using the large ice cream scoop, place the dough on the prepared pans diagonally so that there are 3 inches in between cookies. (see photo).  Slightly flatten the tops.

Bake for exactly 17 minutes.  The center will look soft but it will set as the cookie cools.

Cool the cookie on the baking sheet for 15 minutes.  As it cools, press a few chocolate chips, or a few chocolate chunks, or a teaspoon of mini chips onto the top. 

 

After 15 minutes, transfer to a wire rack to cool completely.

adapted from Sally's Baking Addiction

Steel Cut Oatmeal

I love oatmeal and steel-cut oatmeal with that little crunch that is a perfect way to start a cold day.  I make mine in my Zojirushi Rice Cooker, an appliance that cooks rice and steel-cut oatmeal to perfection.  Here is it ready to go with me to work.  Add berries if you want.  

Ingredients (servers 2-3):

1 cup (rice measuring cup) steel-cut oats (I use Bob's Red Mill)

Water to fill to water level 1 for "Steel Cut Oatmeal" 

1 cup (rice measuring cup) half & half

3-4 Tablespoons  brown sugar

***Always use the rice measuring cup that came with your rice cooker.***

Measure steel-cut oats accurately using the measuring cup that came with your rice cooker.  Place steel cut oats in the inner cooking pan.  Add water to the corresponding water level for "Steel Cut Oatmeal" or as listed in the ingredients.

Place the inner cooking pan in the main body of the rice cooker and plug it into the unit.  Cook the steel oats using the "Steel Cut Oatmeal" setting.  It takes approximately 1 hour.

When the rice cooker turns to Keep Warm, open the lid, stir and add the remaining ingredients.

Serve warm.

Ground Orange Chicken Bowl

Made in one pan, I used my wok and took 20 minutes to make this delicious bowl.  You could also use the filling in a lettuce wrap.   It's a Panda Express copycat sauce but so much healthier than the original.  I adapted this recipe from www.dinnerthendessert.com  Serves 2-4

Ingredients:

1 pound ground chicken

1 green pepper, diced 

1 tablespoon ginger root, minced

1/4 teaspoon garlic powder

1 tablespoon rice wine, found in the Asian grocery section (not rice vinegar)

2 tablespoons water

1/2 teaspoon sesame oil

4 teaspoons soy sauce

5 tablespoons sugar

5 tablespoons white vinegar

zest of 1/2 orange

1 tablespoon water

1 tablespoon cornstarch

Instructions:

To make the sauce combine the rice wine, 2 tablespoons water, sesame oil, soy sauce, sugar, white vinegar, and orange zest.  Set aside  

To make the cornstarch mixture, dissolve 1 tablespoon cornstarch in the remaining 1 tablespoon of water and set aside.

In a wok or frying pan add 1 tablespoon of oil, ground chicken, and green pepper.  

Cook, breaking apart for 3 minutes or until cooked through.

Once the chicken is cooked add the fresh ginger and garlic and cook for about 10 seconds.

Add the orange sauce and bring to a boil.

Add the cornstarch mixture to the pan and cook for a few seconds, stirring until it thickens.

Zucchini Bread

Last weekend my grandson Levi asked me to make him zucchini bread.  Remembering I have this recipe from Nebraska where Paul used to have his summer garden that was abundant in fresh zucchini.  Sometimes I couldn't keep up with the bread making because there was so much zucchini.  It froze so well so that that the whole family enjoyed it all fall.  Here is the recipe, don't forget to sift the flour.

Ingredients: 

3 cups flour, sifted  

1 teaspoon salt

1 teaspoon baking powder

1 teaspoon baking soda

1 tablespoon ground cinnamon

3 large eggs

1 cup vegetable oil

2 1/4 cups white sugar

3 tablespoons pure vanilla extract

2 cups grated zucchini, packed

Grease and flour 2 large 8 x 4 loaf pans or 5 mini loaf pans.  

Preheat oven to 325 degrees.

Sift flour, salt, baking powder, baking soda and cinnamon together in a medium bowl.

Beat eggs, oil, vanilla and sugar together in a large bowl of your electric stand mixer.  Add sifted ingredients to the creamed mixture and beat well.  Stir in zucchini until well combined.  Pour batter into prepared pans.

Bake for 40 - 50 minute or until tester inserted in the center comes out clean.  (The 5 mini loaves took 45 minutes).  

Cool in pan on rack for 20 minutes.  Remove bread from pan and completely cool.

                                                                                                           

Chicken Teriyaki Rice Bowl

I love Wow Bao's Chicken Teriyaki, this is better!

For the broccoli, I use Whole Food's frozen Roasted Broccoli in Extra Virgin Olive Oil and toss in about 1 cup (frozen) in when the chicken is sautéing.  Cover to make sure it cooks until tender, about 10 minutes.  

Ingredients:

1 lb. boneless, skinless, organic chicken breast tenderloins

salt and pepper

For the sauce:

1/4 cup packed light brown sugar

1/4 cup soy sauce

2 tablespoons rice or apple cider vinegar (I had apple cider vinegar on hand)

1/2 teaspoon ground ginger

2 cloves garlic, minced (optional, I left them out for my recipe)

1 tablespoon cornstarch

Additional:

Steamed white rice (I love short grain rice which is sushi rice).

Broccoli

Instructions:

Cook rice according to instructions on packaging.

Season chicken pieces with salt and pepper and place in large non-stick skillet that has been sprayed with olive oil cooking spray.

Cook until done, stirring often.  Add broccoli and cook covered until fork tender.

In a small bowl combine brown sugar, soy sauce, ginger, garlic, vinegar and cornstarch.  Whisk together until there are no cornstarch lumps.  Add sauce to chicken and cook stirring constantly until it thickens into a shiny glaze.

Remove from that and serve immediately over rice in a bistro bowl.

adapted from www.crunchcreamysweet.com

Vermicelli Shrimp Salad

Once upon a time, I had a large collection of Junior League cookbooks from all over the country. This recipe came from one titled "Colorado Cache" from the Junior League of Denver.  One of my favorite recipes was Vermicelli Shrimp Salad and I served it at summer barbecue parties.  It's a refreshing change from potato salad.  

Ingredients:

1 package vermicelli (thin spaghetti)

1 small red onion, chopped (optional) 

1 medium green pepper, chopped

1 tablespoon chopped fresh parsley

1/2 teaspoon chopped chives (optional) 

1 1/2 teaspoon celery seed

1/2 teaspoon oregano

1/4 cup Italian salad dressing (I use the original Wish Bone Italian)

1 cup mayonnaise

salt and pepper to taste

1 pound medium shrimp, cooked and deveined  (can also use crabmeat)  

Instructions:

Cook vermicelli according to package directions for al dente.  Drain and blanch with cold water.

Add onion, green pepper, parsley, celery seed, chives, oregano and Italian salad dressing.  

Moisten well with the mayonnaise, adding more if necessary.  Add salt and pepper to taste.  

**adapted from Colorado Cache cookbook**

Greek Orzo Chicken Salad

I adapted two blog recipes to make this delicious Greek Orzo Chicken Salad. 

Another new summer Sunday night recipe!

Ingredients:

Meat:

2 boneless, skinless chicken breasts seasoned with salt and pepper.

Slice into 1/2 inch bite size pieces.  Sauté in 2 tablespoons olive oil until cooked through.  Set aside. (These can also be grilled whole and then cut into bite size pieces).

Dressing:

1/4 cup extra virgin olive oil, good quality

3 tablespoons good red wine vinegar

1 tablespoon freshly squeezed lemon juice

1 teaspoon honey

1 teaspoon dijon mustard

1/4 teaspoon garlic powder

1/4 teaspoon dried oregano

salt and pepper, to taste

Salad:**

1 1/4 cups dried orzo (8 ounces)

1 1/2 cups organic English cucumber, diced

1 cup grape tomatoes, halved

1 15 oz. can chick peas (garbanzo beans), drained and rinsed

1/2 cup sliced (halved) pitted Kalamata olives

1 cup crumbled Feta cheese

Sauce chicken breasts until done, set aside.  If grilling, when done, cut into bite size pieces.  

In a jar mix together the salad dressing ingredients.  Set aside.

Cook orzo according to directions on package (I cooked for 9 minutes).

Drain and let cool, about 5 minutes.  

Add all of the salad ingredients including orzo to a large salad bowl and toss.  

Pour dressing over and toss to evenly coat.

Store in refrigerator.

To serve, garnish individual serving with additionally feta cheese and freshly ground black pepper.

**Can add 1/2 cup chopped red onion, if desired.

Adapted from www.cookingclassy.com and www.gimmesomeoven.com

Poppy Seed Chicken and Grape Pasta Salad

On a hot summer day, this was the perfect salad for dinner with homemade Poppy Seed Dressing made with Greek yogurt.  

Ingredients:

10 oz. bow tie (Farfalle) pasta (4 cups)

2 cups cooked and cooled, diced chicken breasts (I used the breasts from 1 rotisserie chicken)

2 cups seedless red grapes, halved

1 cup diced celery

3/4 cup slivered almonds

Dressing:

1/2 cup full fat plain greek yogurt (I used Fage 5%)

1/2 cup mayonnaise

3 tablespoons white wine vinegar

3 tablespoons honey

2 tablespoons granulated sugar

1 1/2 tablespoons poppy seeds

1/2 teaspoon salt

Cook pasta to al dente in salted boiling water according to directions on package.

Drain then rinse with cold water and let drain completely.  Set aside and cool.

In a mixing bowl, whisk together Greek yogurt, mayonnaise, vinegar, honey, sugar, poppy seeds, and 1/2 teaspoon salt.

Add drained pasta to a salad bowl along with chicken, grapes, celery and almonds.

Pour dressing over the top and toss to evenly coat.  

Chill at least 30 minutes (and up to 1 day) before serving.  This allows some time for the pasta to absorb the dressing and time for the flavors to meld). 

Serve chilled.

adapted from www.cookingclassy.com

Fruit Pizza

For our Fourth of July celebration!  

**I doubled the sugar cookie recipe and baked it for 15-17 minutes, so it was slightly undercooked which gave it a delicious chewy texture.**

Sugar Cookie Crust:

3/4 cup sugar

1 1/4 cups flour

1/4 teaspoon baking powder

1/2 cup butter, softened

1 teaspoon vanilla extract

1 large egg

Cream Cheese Frosting:

12 ounces cream cheese, softened

1/4 cup butter, softened

1 teaspoon vanilla

1 1/4 cup powdered sugar

Fruit Toppings:

7-10 strawberries, sliced

5-6 kiwi's, sliced

1 mango, sliced

1/2 cup blueberries

1 small bunch of grapes, halves

Make the Sugar Cookie Crust: 

Mix the butter, sugar, egg, and vanilla until well combined.  Add flour, baking powder, and salt.  Mix until combined.  Wrap in plastic wrap and chill the dough for 30 minutes.

Preheat the oven to 350 degrees.  Grease a 14-inch pizza pan or round baking stone, or line with parchment. (I lined my pan with parchment for easy release on to my serving platter which is silicone pizza serving round).   Roll the chilled dough onto it, leaving some space around the edge.  Bake for 12 minutes (using single cookie dough recipe).   Allow it to cool.

Make the Cream Cheese Frosting:

Using an electric mixer, combine the cream cheese, butter, powdered sugar, and vanilla until smooth and creamy.  Spread over the cooled cookie crust and chill again to firm up the frosting.

Top with fruit!  

Adapted from www.pinchofyum.com

Greek Chicken Bowls

Kerry made these recently for a Sunday night dinner and I could have eaten two bowls.  Isaac grilled the chicken.  So fresh and delicious.  Serve with warm pita.  

Ingredients:

Grilled Lemon Oregano Greek Chicken

2 lbs. chicken breasts

1/3 cup olive oil

1/4 cup fresh lemon juice

1 tablespoon red wine vinegar

1/4 cup plain greek yogurt

2 teaspoons salt

1 teaspoon pepper

Toppings:

1-2 cucumbers, peeled and sliced

2 cups grape tomatoes

1/2 red onion, sliced

3/4 cup Kalamata olives

1 cup Feta cheese, crumbled

Tzatziki Sauce 

Tzatziki Sauce

1 1/2 cups plain greek yogurt

2 tablespoons olive oil

1 tablespoon lemon juice

1 tablespoon red wine vinegar

1 teaspoon salt

3 garlic cloves, minced or 1/2 teaspoon garlic powder

1 tablespoon fresh dill (chopped)

1 cucumber, peeled and grated, squeeze excess liquid with a paper towel

Tzatkini Sauce 

Instructions:

Place all marinade ingredients and chicken in a large gallon size ziplock bag or bowl.  Let marinate for at least 30 minutes.

To grill chicken:  Preheat grill to medium heat.   Brush grill with oil to prevent sticking.  Place chicken on the grill and cook for approximately 5-6 minutes per side, depending on the thickness of the chicken.  The internal temperature of the chicken should reach 165 degrees. Remove chicken from grill and let rest for 5 minutes.  Cut into slices.

To saute chicken:  Heat large skillet over medium-high heat.  Cook for 4 - 5 minutes per side, depending go the thickness of the chicken breast.  Let rest for 5 minutes and then cut into slices.

To make tzatziki sauce:  Stir together yogurt, olive oil, lemon juice, vinegar, salt, dill, and garlic. Stir in grated cucumber and taste for seasonings.  Squeeze the cucumber to remove excess water before adding to the rest of the ingredients.  

To make Greek Yogurt Bowls:

     Place sliced chicken, tomatoes, cucumbers, red onion, feta cheese, kalamata olives in a low sided bowl.  Drizzle with tzatziki sauce.

From www.modernhoney.com

Best and Easy Fried Rice

Customize with your favorite add in's, shrimp, chicken, pork, beef, etc.  

I use frozen uncooked peeled and deveined shrimp for this recipe.  Let them thaw under cold water.  Saute for several minutes in olive oil until opaque.  Cut into small pieces and set aside.

Can also add chopped onion (green and/or white), 3 cloves garlic, minced, 2 teaspoons oyster sauce.

Ingredients:

3 tablespoons butter, divided

2 eggs, whisked

2 medium carrots, peeled and diced

2 stalks celery, diced

1/2 cup frozen peas

salt and black pepper

4 cups cooked and chilled rice (use short-grain "sushi" rice)

3-4 tablespoons soy sauce

1/2 teaspoon sesame oil

Instructions:

Heat 1/2 tablespoon of butter in large saute pan or wok pan over medium-high heat until melted.  Add egg and cook until scrambled, stirring occasionally.  Remove egg and transfer it to a separate plate.

Add an additional 1 tablespoon butter to the pan and heat until melted.  Add carrots, celery, and peas and season with a generous pinch of salt and pepper. 

Saute for about 5 minutes until vegetables are soft.  Increase heat to high, add in the remaining 1 1/2 tablespoons of butter and stir until melted.  Immediately add the rice and soy sauce and stir until combined.  

Continue stirring for an additional 3 minutes to fry the rice.  Then add in the eggs and stir to combine.  Add in the shrimp just enough to get them warm.  Stir in sesame oil until combined.

Adapted from www.gimmesomeoven.com

Irish Soda Bread

Perfect for St. Patrick's Day, this moist bread is full of dried currants.  Serve warm or at room temperature.  Great toasted!  

Ingredients:

4 cups all purpose flour, plus extra for currants

4 tablespoons sugar

1 teaspoon baking soda

1 1/2 teaspoons kosher salt

4 tablespoons (1/2 stick) cold, unsalted butter, cut into 1/2 inch dice

1 3/4 cups cold buttermilk, shaken

1 extra large egg, lightly beaten

1 teaspoon grated orange zest

1 cup dried currants

Preheat the oven to 375 degrees.  Line a sheet pan with parchment paper.

Combine the flour, sugar, baking soda, and salt in the bowl of an electric mixer fitted with the paddle attachment.  Add the butter and mix on low speed until the butter is mixed into the flour.

With a fork, lightly beat the buttermilk, egg, and orange zest together in a measuring cup.  With the mixer on low speed, slowly add the buttermilk mixture to the flour mixture.  Combine the currants with 1 tablespoon of flour and mix into the dough.  It will be very wet.

Dump the dough onto a well-floured board and knead it a few times into a round loaf.  Place the loaf on the prepared sheet pan and lightly cut an X into the top of the bread with a serrated knife.  

Bake for 45 - 55 minutes, or until a cake tester comes out clean.  When you tap the loaf, it will have a hollow sound.

Cool on a baking rack.

*adapted from Ina Garten

Milwaukee Mud Pie - the 2020 Maman Bake-Off Winner

Christine won the 2020 Maman Bake-Off (her third trophy) for this delicious Milwaukee Mud Pie, a recipe from Honeypie in Milwaukee, WI  

Crust: 
3 cups Oreo cookie crumbs (from about one 14.3 ounce package)
1 tablespoon sugar
5 tablespoons butter, melted

Ingredients:
6 tablespoons (3/4 stick) butter (divided)
1 3/4 cups chopped dark chocolate or semi-sweet chocolate chips (divided)
6 eggs, room temperature
1 1/2 cups sugar (divided)
1 tablespoon plus 2 teaspoons vanilla extract (divided)
1 1/2 teaspoons salt (divided)
4 egg yolks
3 tablespoons cornstarch
2 1/2 cups whole milk
3/4 cups crushed Oreos
2 cups heavy whipping cream, whipped

Preparation:

Preheat oven to 325 degrees.

Prepare crust. (Instructions at the end of recipe)

Make fudge base:
In heavy-bottom medium-size pan, melt 4 tablespoons butter and 1 1/4 cups chocolate chips.  Let cool slightly.

In a medium bowl, beat the 6 whole eggs, 1 cup sugar, 1 tablespoon vanilla and 1 teaspoon salt on high speed 6 minutes or until frothy.  Fold in cooled chocolate mixture and pour into the prepared crust.  Bake in preheated oven 18 minutes or until base is set but still jiggly.  Remove from oven and let cool.  Cover in plastic wrap and refrigerate 2 - 3 hours before assembling.

For chocolate cream layer:  
In a large nonreactive saucepan, whisk together remaining 1/2 cup sugar, 1/2 teaspoon salt and the 4 egg yolks until smooth and glossy.  Add cornstarch and whisk until smooth.  Pour in milk and whisk together.  Place saucepan over high heat.  Stir constantly until cream filling thickens and bubbles.  Remove from heat and stir in remaining 2 tablespoons butter, remaining 1/2 cup chocolate chips and remaining 2 teaspoons vanilla.  Continue stirring until butter is melted.  Set aside.

To assemble:
Remove fudge base from refrigerator.  Spread a small amount of the chocolate cream filling over the top of the fudge base.  Sprinkle all but a few of the cookies over the cream filling.  Top with the remaining cream filling.  Top the filling layer with whipped cream, then decorate with reserved cookie crumbs.

Crust:
Preheat oven to 350 degrees.

Combine ingredients and pat firmly into bottom and up sides of an 11 inch pie pan.  Bake in preheated oven for 6 minutes.

Ham and Cheese Sliders

To have a snack for the our family's late arrival flight, this was the perfect snack that kids and adults would enjoy.  There are many ham and cheese slider recipes but this one was simple enough with not a lot of ingredients for picky eaters.  You could substitute turkey for the ham.  I bought Boar's Head deli meat and cheese and had them slice it thin for sandwiches.  My photo shows 14 because I had an extra 2 pack of Hawaiian Rolls and just decided to use them also.  The pan that I use is a perfect fit.  It's a 12 x 8 rectangle pan.

12 King's Hawaiian Rolls 

1/4 cup salted butter, melted

1/2 teaspoon garlic salt

1/2 teaspoon Italian seasoning

6 slices sharp cheddar cheese (sliced thin for sandwiches)

12 slices honey baked ham (sliced thin for sandwiches)

6 slices provolone cheese (sliced thin for sandwiches)

In a small bowl, mix together the melted butter, garlic salt and Italian seasoning. 

Split your rolls in half, place the bottom half in the baking dish.

Top the buns with the cheddar cheese slices, follow with a layer of ham slices and then the final layer of provolone cheese slices.

Place the top half of the buns on top and brush the top of the rolls with the melted butter mixture.

Cover the dish with foil and bake for 15 minutes at 350 degrees or until the cheese is hot an bubbly.

Remove foil, and bake for an additional 5 minutes (or until the tops of the sliders turn a golden brown).

Remove from the oven, slice and serve!

Raisin Scones

I love making scones and my husband loves eating scones, of any flavor.  Ina Garten's recipe is the best, this time I added Sunkist raisins (not the jumbo ones).  I made a simple glaze because my husband likes scones with a glaze (recipe below and drizzled on the cooled scones).  

4 cups plus 1 tablespoon flour
2 tablespoons sugar, plus extra for sprinkling
2 tablespoons baking powder
2 teaspoons kosher salt
3/4 pound cold unsalted butter, diced
4 extra-large eggs, lightly beaten
1 cup cold heavy cream
3/4 cup raisins
1 extra-large egg beaten with 2 tablespoons milk, for egg wash

Preheat oven to 400 degrees.

Combine 4 cups flour, 2 tablespoons sugar, the baking powder, and salt in an electric mixer fitted with a paddle attachment.

Blend in the cold butter at the lowest speed and mix until the butter is in 
pea-sized pieces.

Combine the eggs and heavy cream and quickly add to the flour/butter mixture.  Combine until just blended. Combine the raisins and 1 tablespoon flour and then add to the dough and mix quickly.  The dough may be a bit sticky.

Dump the dough out onto a floured surface and be sure it is well combined.  Flour your hands and a rolling pin and roll the dough out to 3/4 to 1 inch thick.  
You will see lumps of butter in the dough.  Cut into squares with a 4" cutter and then cut in half diagonally to make triangles.  Place on a cookie sheet lined with parchment paper.

Brush the scones with the egg wash and sprinkle with sugar.

Bake for 20 to 25 minutes until the outsides are crisp and the insides are done.

  
*I bake and freeze them.

**Simple Glaze:  
   1 1/4 cups powdered sugar
   3 tablespoons milk (more if needed)  
   Mix milk into sugar.  Add more milk, 1 tablespoon at a time, if needed to 
   achieve desired consistency.  Drizzle on desired product.  

Chocolate Chip Muffins

My grands love the store-bought Entenmann's Mini Bites Chocolate Chip 
Mini Muffins, but these homemade ones are so much better.  The recipe is for large muffins, I baked them in a mini muffin pan and baked them for slightly less time, approximately 15 minutes or until cake tester came out clean. 

2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
Heaping 1/2 teaspoon salt
1 stick (1/2 cup) unsalted butter, melted
1/2 cup granulated sugar
1/2 cup light brown sugar
1 1/2 teaspoons pure vanilla extract
2 large eggs
1 cup sour cream
2/3 cup mini chocolate chips

Preheat the oven to 350 degrees.  Spray a 12 cup muffin pan with nonstick cooking spray.

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.

In a large bowl, whisk together the melted butter, granulated sugar, brown sugar, and vanilla.  Whisk in the eggs, followed by the sour cream.  Add the dry ingredients and whisk until evenly combined.  Stir in 2/3 cup of the mini chocolate chips.

Spoon the batter evenly into the prepared pan, filling the muffin cups about three-quarters full.  

Bake for 18-20 minutes, until domed and golden brown.  

Let the muffins cool in the pan for about 10 minutes, then transfer to a rack to cool completely.  

*I made my mini muffins ahead and froze them.  Leave on the countertop for about an hour for them to thaw.  

Recipe adapted from onceuponachef.com