Text 10431, 116 rader
Skriven 2014-03-03 06:25:10 av Dave Drum (1:18/200.0)
     Kommentar till en text av Fred A Ball
Ärende: The Strawbs #3
======================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Double-Strawberry Scones
 Categories: Desserts, Fruits, Dairy, Herbs
      Yield: 12 servings
 
  2 1/2 c  All-purpose flour
      2 tb Sugar
      1 tb Baking powder
    1/4 ts Salt
    1/2 c  Butter; in chunks
    3/4 c  Chopped fresh strawberries
    1/2 c  Freeze-dried strawberries;
           - (opt)
      2 tb Snipped basil
      2 lg Eggs; lightly beaten
    1/2 c  Half & half
           Half-and-half or milk
           Sugar
 
  Preheat oven to 400oF/205oC. In a large bowl stir together
  the flour, the 2 tablespoons sugar, baking powder, and
  salt. Using a pastry blender or two knives, cut in butter
  until mixture resembles coarse crumbs. Gently toss in
  fresh and freeze-dried strawberries and basil. Make a well
  in center of flour mixture; set aside.
  
  In a medium bowl stir together eggs and the half-and-half.
  Add egg mixture to flour mixture all at once. Using a
  large spoon, gently stir just until moistened.
  
  Turn dough out onto a generously floured surface. Knead
  dough by folding and gently pressing it 5 to 7 times,
  turning dough a quarter turn after each fold. Transfer to
  a lightly floured parchment-lined baking sheet. Pat or
  lightly roll dough into a 3/4-inch-thick circle. Cut
  circle into wedges and pull apart slightly.
  
  Brush wedges with additional half-and-half and sprinkle
  with sugar. Bake about 16 minutes or until golden. Serve
  warm. Refrigerate any leftover scones; reheat 15 seconds
  in microwave.
  
  Makes 12 scones.
  
  If desired, pat dough until 3/4 inch thick. Use a sharp
  knife to cut into squares or use a round cutter to cut
  dough into circles, rerolling scraps as necessary.
  
  To reheat leftover refrigerated scones, microwave at 50%
  power for 20 to 25 seconds or until warm.
  
  Better Homes & Gardens | May 2012
  
  MM Format by Dave Drum - 05 May 2012
  
  Uncle Dirty Dave's Archives
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Strawberry Dumpling
 Categories: Desserts, Fruits
      Yield: 6 servings
 
      1 qt Strawberries; trimmed, thick
           - sliced
    2/3 c  Sugar
      1 c  All-purpose flour
      2 ts Baking powder
    1/4 ts Salt
      2 tb Cold unsalted butter; in
           - pieces
    2/3 c  Whole milk
 
  Accompaniment: heavy cream
  
  Test kitchen director Ruth Cousineau learned how to make this stovetop
  dessert from her husbandAs family, who would throw it together it
  after picking pounds of strawberries to freeze for the winter. And it
  couldnAt be easier: Simply stir an easy biscuit dough into the
  boiling fruit, cover, and cook until the dough bakes up into a
  fluffy, cakelike dumpling dripping with sweet, juicy strawberries.
  All you need to add is a drizzle of heavy cream.
  
  Stir together strawberries and sugar in a 4-qt heavy saucepan and let
  stand, stirring occasionally, until juicy, about 15 minutes. Bring to
  a boil over medium heat, stirring occasionally.
  
  Meanwhile, whisk together flour, baking powder, and salt in a bowl.
  Blend in butter using a pastry blender or your fingertips until
  mixture resembles coarse meal with some roughly pea-size butter
  lumps. Stir in milk until just blended, then add mixture to boiling
  berries and stir once or twice. Tightly cover saucepan and reduce
  heat to low. Cook, undisturbed, until dumpling looks dry on top, 15
  to 18 minutes. Let stand off heat, uncovered, 5 minutes before
  serving.
  
  Recipe by Ruth Cousineau
  
  June 2009 | Gourmet
  
  Serves 6
  
  MM Format by Dave Drum - 01 June 2009
  
  Uncle Dirty Dave's Archives
 
MMMMM

... The purpose of life is to fight maturity. -- Dick Werthimer
___ MultiMail/Win32 v0.49

--- Maximus/2 3.01
 * Origin: Get your COOKING fix here! - bbs.outpostbbs.net (1:18/200)