Orange Poppyseed Scones

A friend brought these scones to book club last month. I got the recipe from her to share! Sorry, I don't have a photo. But these are quite tasty! The notes and additions are hers, not mine. I personally haven't made this recipe yet.

2 1/2 cups all-purpose flour
1/3 cup granulated sugar
3 tablespoons poppy seeds
1 1/2 teaspoons cream of tartar
3/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup chilled unsalted butter, cut into 1/4-inch pieces 
2 large eggs, divided
5 tablespoons freshly-squeezed orange juice*
2 teaspoons grated orange zest*
1 tablespoon milk

* You may substitute lemon juice and zest for the orange juice and zest.

Preheat oven to 400 degrees F. Spray a large baking sheet with vegetable-oil cooking spray.

In a large bowl, combine flour, sugar, poppy seeds, cream of tartar, baking soda, and salt. With a pastry blender or two knives, cut butter into flour mixture until particles are the size of small peas.

In a medium bowl, beat (1) one egg lightly with orange juice and orange zest. Add to flour mixture; stir just until mixed.

On a lightly floured surface, knead dough gently. Pat or roll out the dough into a circle 1/2-inch thick. Using a lightly greased and floured 2- or 3-inch biscuit cutter, cut into rounds, cutting close together to generate as few scraps as possible. Dip cutter into flour as often as necessary to keep dough from sticking. Push scraps of dough together so that edges join; firmly pinch edges with fingertips to make a partial seal. Pat this remaining dough to 1/2-inch thick; continue to cut 3-inch rounds. Space 1-inch apart onto prepared baking sheet.  

NOTE: When making scones, work the dough quickly and do not over mix. Scones can be cut into any shape you desire. Use a drinking glass to make circles, or cut into squares or wedges with a knife. Dip the edges of the cutter in flour to prevent the dough from sticking. Do not pat the edges of the scone down; instead leave the cuts as sharp as possible to allow the scones to rise in layers.

In a small bowl, combine 1 egg and 1tablespoon milk; brush onto top of scones. Bake 10 to 15 minutes or until golden brown. Remove from oven and serve either at room temperature or warm.

NOTE:  I combined some powdered sugar (confectioners') sugar and orange juice together to make a think icing to top the scones after baking. If making Lemon Scones, use lemon juice.

Tips: When the scones are cool, wrap airtight and hold at room temperature for up to one day or freeze to store longer. To reheat, unwrap scones (thaw wrapped, if frozen) and place onto a baking sheet. Bake in a 350 degrees oven 8 to 10 minutes or until warm.

Yields 8 to 10 large scones and 12 to 14 smaller scones.

Mom's Famous Homemade Whole Wheat Bread

Dissolve:
6 c. very warm water
2 Tbl. salt
1/2 c. canola oil
1 c. honey (about)

Add:
1/2 c. gluten flour
6 c. wheat flour (I like white wheat)
1 Tbl instant SAF yeast

Knead until well blended. I use a Bosch mixer to mix everything up. Add about 6 more cups of wheat flour and mix in the mixer or knead until a good consistency, smooth and pliable. Usually around 10 minutes. Mold into loaf pans. Makes 3 large loaves. Let rise until dough is at the top of the pans. Bake at 350 degrees for 35-40 minutes or until done.You can also use white and red wheat flour together, half and half, this also turns out well.

Donnette's Rolls/Breadsticks

I got this recipe from a friend of mine. She had just pulled her batch of these rolls out of her oven, I ate one, thought I had died and gone to heaven and I left her house with this recipe. Instead of all white flour, she uses 2 cups whole wheat flour and 3 1/2 cups white flour. They are really easy to make!


2 C. Warm Water
2 Tbsp. Yeast
1/2 C. Sugar

Mix and let sit for 5- 10 minutes until yeast starts to foam

Then add:
2 1/2 tsp. Salt
3 C. Flour

Mix well then add:
1 Egg
1/4 C. Oil

Mix together then add:
3 C. flour (1 C. at a time)

Mix together until dough is formed. Do not add too much flour at one time or dough will be stiff. It is better for dough to be a little sticky. Let dough raise for 1/2 hour. Make it into desired shape i.e. rolls, breadsticks, etc. Then allow it to rise for 20 minutes more. Bake at 400 for 12-15 minutes or until golden brown. Once out of oven brush with butter while warm.

Macaroni Grill Foccacia Bread

From Chad's sister Tami...thanks! Even my boys gobbled up this bread, which I didn't think they would because of the rosemary. Pleasant surprise!

1 TBS yeast
1 TBS oil
1 TBS sugar
1 cup warm water
2 TBS margarine
2 cups flour
2 TBS dried rosemary
1 tsp salt

Place yeast, sugar and water in a large bowl or food processor and allow the mixture to become bubbly. Mix in 2 c of flour and salt and some sprinkles of rosemary (don't forget the salt!!) Knead for about 10 min until smooth and elastic (I SKIP THIS STEP because I'm lazy and it still turns out GREAT!) add more flour if necessary. Oil a bowl, put dough in it and cover with a towel. Let dough rise in a warm place for 1 -2 hr, or until doubled. Punch down dough and divide in half. Let the dough rest for a few minutes. Coat 2 9−in square cake pans with nonstick spray. Press dough into pans. Melt margarine. Brush margarine over the tops of the loaves. Sprinkle rosemary over the loaves and lightly press into the surface. Let the loaves rise again until doubled, about 1 - 2 hrs. Preheat oven to 450 F. Lightly sprinkle salt over the loaves. Bake for 10−15 min, until lightly browned.

Applesauce Banana Bread

We love this bread! I think it tastes so good because I use my homemade applesauce. I found this recipe on Recipe Land.

4 ripe bananas
1 c. sugar
1/2 c. applesauce
1 tsp vanilla extract
2 eggs
1 tsp baking soda
1 Tbl baking powder
1 tsp salt
2 c. flour

Preheat oven to 350 degrees. Mash bananas. Put in large bowl, stir in sugar. Let stand for 15 minutes. Add applesauce and eggs and beat well with electric mixer. Add remaining ingredients and mix thoroughly. Pour into 9x5 inch loaf pan coated with nonstick spray. Bake for 50 minutes, or until toothpick comes out clean from the center. Remove from oven and let stand 10 minutes before removing from the pan.

Makes one loaf.

Whole Wheat Bread

I made this bread today, and it was so good! The boys loved it too. Braden said, "Mom, I want you to make this bread all the time!"

1 Tbl yeast
1/4 c. warm water
2 1/2 c. hot tap water
7 cups whole wheat flour (or any combination of wheat and white flour)
1/2 Tbl salt
1/3 c. oil
1/3 c. sugar

In a small bowl, mix the yeast into the warm water (adding a half teaspoon of sugar will help it grow). Blend the hot tap water with about half of the flour in a mixing bowl. Add salt, oil, and sugar to mixture. Mix until well blended. Add prepared yeast mixture. Add the rest of the flour to make the dough just stiff enough to clean the sides of the bowl. Knead on low mixer setting for 10 minutes. On a slightly oiled counter, divide the dough into two equal portions, cover with a towel, and let rise until double in size. Shape loaves and place in greased loaf pans. Cover and let rise in a warm place until dough has doubled in size again. Bake at 350 degrees for 30-35 minutes. Makes 2 loaves.

Grandma LaCelle Southwick's Zuchinni Bread

This is also great as banana bread - just substitute bananas in place of the zuchinni.

3 eggs
1 c oil
2 c sugar
2 c zuchinni
2 tsp. vanilla

3 c flour
1 tsp. baking soda
1/4 tsp. baking powder
1 tsp. salt
3 tsp. cinnamon
1/2 c chopped nuts (opt.)

Beat eggs until light and foamy. Add oil, sugar, zuchini and vanilla. Mix all dry ingredients together and add to liquid mixture. Mix with electric mixer until batter is smooth. Add nuts. Grease and flour 2 loaf pans. Bake at 350 degrees for 1 hour, or until top is dark brown and sides have pulled away from the pan. Let sit in pans for 5-10 min and then remove from pans to cool.

Notes: I mostly make banana bread with this recipe and find that it turns out better to bake the loaves at 335 degrees for 1 hour.