Month: July 2023

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Baked Pumpkin Ginger Scones

Pumpkin ginger scones are the perfect treat for any time of day!  The spiciness of ginger blends perfectly with the sweet, earthy taste of pumpkin.  Enjoy!

Pumpkin Ginger Scones

Pumpkin Ginger Scones

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Course Breakfast, Dessert, Snack
Servings 12 servings
Calories 270 kcal

Ingredients
  

  • 2¾ cups flour
  • ⅓ cups sugar
  • 1 tbsp  baking powder
  • ¾ tsp salt
  • ¾ tsp cinnamon
  • ¼ tsp ginger
  • ¼ tsp nutmeg
  • ¼ tsp allspice
  • ½ cup butter, cold
  • 2 cups crystallized ginger, minced
  • ⅔ cup canned pumpkin
  • 2 eggs
  • milk for brushing
  • Coarse white sugar for sanding

Instructions
 

  • In a large mixing bowl, whisk together flour, sugar, baking powder, salt, cinnamon, ginger, nutmeg and allspice.
  • Work in the butter just until the mixture is crumbly.  It’s ok if some of the chunks of butter remain unincorporated.  
  • Stir in the crystallized ginger.
  • In a separate bowl, whisk together the pumpkin and eggs until smooth.
  • Stir the pumpkin mixture into the dry ingredients and stir just until the dough holds together.
  • Transfer the dough to a baking sheet lined with parchment paper that’s been lightly dusted with flour.
  • Divide it in half and shape it into two equal circles that are ¾“ high.  They will be 5” to 6” circles.
  • Brush each circle with milk and sprinkle with coarse sugar.  
  • Run a knife or bench scraper under cold water and cut each circle into 6 equal wedges.  Carefully separate wedges so there is about ½“ between each one.
  • Place the scones in the freezer for 20 minutes.
  • While the scones are chilling, preheat the oven to 425℉.  
  • Bake the scones for 22-25 minutes or until their golden brown and a toothpick inserted in the center comes out clean. 
  • Hack:  Scones can be stored tightly covered at room temperature for up to 3 days or frozen for up to 3 months.
  • Hack:  Freeze the leftover pumpkin to use in another recipe.
Keyword afternoon tea, baked, biscuits, bread, breakfast, dessert, easy, ginger, homemade, pastry, pumpkin, quick bread, scone, snack, vegetarian

Did you know?  While the scone is most often associated with British Afternoon Tea, they were originally a Scottish treat.  They officially came to the tea table around 1840, thanks to Anna, the Duchess of Bedford.

Suggestion:  If you love scones, try these lemon barley scones by Lily-Rose Kindergarten Cook!

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Traditional Authentic French Brioche

This authentic French brioche is a traditional bread that’s so rich, you’ll be tempted to eat it just the way it is but it’s great for anything that needs bread!

Authentic French Brioche

Authentic French Brioche

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Course Bread
Cuisine French
Servings 16 servings
Calories 200 kcal

Ingredients
  

  • ¼ cup water
  • 2 tbsp sugar
  • 1½ tsp dry active yeast
  • 2½ cups all-purpose flour, divided
  • ¾ tsp salt
  • 4 eggs, room temperature
  • 1 tbsp white vinegar
  • 1 cup cold butter (8 ounces or 2 sticks)

Instructions
 

  • In a small microwave-safe bowl, mix the water and sugar. Heat in microwave to a temperature of between 110℉ - 115℉. This should take less than a minute and it’s very important to use a thermometer to get the correct temperature.
  • Dissolve yeast in milk mixture and set aside for 7 minutes to proof. It should “bloom” or form a foam on top.
  • In the meantime, add 1½ cups flour and salt to the bowl of a stand mixer fitted with the flat beater paddle and whisk together with a fork.
  • When yeast is proofed, add eggs, vinegar and yeast mixture to the flour mixture. Blend with the mixer until smooth.
  • Cover the bowl and let it sit for 45 minutes.  Because of the thinness of the batter, there will not be much change in the batter, although it should develop some bubbles.
  • Add the remaining cup of flour and beat for 8-10 minutes until the dough clears the side of the bowl and is shiny and elastic.  
  • Place a pastry mat or sprinkle some flour on your work surface.  Pound the butter with the side of a rolling pin until it forms a cohesive rectangle about ¼“ thick.  Fold the butter over as you’re working it so it will become pliable without becoming too warm or soft.
  • Add the butter to the dough and beat it until it’s fully incorporated.  
  • Cover the dough and let it rise for 1 hour.  It will still be very soft at this point.  Turn it out onto your pastry mat or lightly floured work surface and use a pastry knife to turn it over several times.
  • Place the dough in a greased bowl and cover it.  Refrigerate dough for a minimum of 4 hours or up to 16 hours.
  • Place the dough into a loaf pan or form it into a more traditional shape, such as a round or braided loaf.  If you choose to shape the dough, work quickly so the dough doesn’t become warm and sticky.  Place shaped dough into a brioche pan or round casserole dish.
  • Allow to rise for 2½ to 3 hours or until it’s doubled in size and crowning over the top of the pan.
  • Preheat oven to 375℉.  If a shiny crust is desired, brush with some egg wash.
  • Bake for 45-50 minutes until it is golden brown and has an internal temperature of 190℉.  
  • Remove the brioche from the oven and allow it to cool for 10 minutes before turning it out of the pan.  Allow bread to cool completely before slicing it.
  • Hack: Pastry knives (also referred to as bowl scrapers or pastry bench scrappers) can be stainless steel or plastic and cost as little as $1.00. If you don’t have one on hand, you can use a sturdy spatula, cake/pie server or butter knife. If you must know the truth, I use a plastic drywall mudding tool as a pastry knife.
  • Hack: Use flour sparingly when pounding/kneading.  Too much flour may cause your finished product to be dry.  
  • Hack: For better rising, put the covered dough in a sunny spot in your house.  I’m not sure this is necessary in warmer climates but it sure helps here in cold New England! 
  • Hack: On the final rise, gauge the readiness of the dough by pressing your finger gently on the top.  If it bounces right back, it’s not proofed enough.  Your fingerprint should remain after you take your finger away, however, if your dough falls to any degree after removing your finger, it’s over-proofed and will probably fall in the oven.
  • Hack: Bread can be sliced and then frozen or refrigerated for longer storage. You can “refresh” the bread by warming it briefly in the microwave or toasting it before use.
  • Hack:  If the bread stales before you’ve finished eating it, run it between your fingers (or use a food processor) to turn it into bread crumbs. Seal it in a bag or container and store it in the freezer for future use.
  • Hack:  This recipe can be turned into sandwich rolls if preferred. After the first rise, separate the dough into 8 pieces and form it into rolls. Place each roll into a 5” pastry circle and allow to rise until double, about 30 minutes.  Bake for about 20 minutes.
Keyword authentic, bread, brioche, butter bread, dough, egg bread, French, freshly baked, homemade, pastry, rich, white, yeast

Did you ever wonder about the science behind how yeast makes your bread rise?  Check out the facts here!

Suggestion:  Toast up a slice of this rich bread and spread on some old-fashioned apple butter for a delicious treat!

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Fresh Roasted Red Beet Hummus

Roasted red beet hummus is packed with essential nutrients including protein, fiber, folate, manganese, potassium, iron, and vitamin C but low in calories!

Roasted Red Beet Hummus

Roasted Red Beet Hummus

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Course Snack
Servings 8
Calories 125 kcal

Ingredients
  

  • ⅔ cup dried chickpeas
  • 4 cups water, divided
  • 8 oz uncooked red beets
  • 2 tbsp lemon juice
  • 2 cloves garlic, minced (2 tsp)
  • ¼ cup olive oil
  • Salt and pepper to taste

Instructions
 

  • Cover chickpeas with 2 cups of water and allow to soak for 6 - 12 hours. Drain and rinse.
  • Add 2 cups of water and chickpeas to a saucepan. Turn heat to medium. Cover and simmer for 90 minutes or until tender, checking occasionally to ensure there is enough water to keep chickpeas from scorching.
  • Drain any excess water and set chickpeas aside to cool.
  • While the chickpeas are cooking, preheat the oven to 400℉.
  • Cut greens off the beets, leaving 1” of the stem. Wash thoroughly, brush with olive oil and wrap in aluminum foil. Roast until tender, 50-60 minutes.
  • Remove the beets from the oven and allow to cool. Peel the beet and cut it into cubes.
  • Combine chickpeas, beets, lemon juice, garlic and olive oil in a food processor. Pulse until smooth, adding additional olive oil as needed to achieve desired consistency. This step can also be done in batches using a blender.
  • Add salt and pepper to taste.
  • Hack: Leftovers can be stored in the refrigerator for up to 5 days or frozen for up to 4 months.
  • Hack: Freeze in serving-sized portions for a great and easy snack. Thaw in the refrigerator for 24 hours before eating. If thawed hummus is grainy or lumpy after thawing, give it a quick spin in the blender or mini processor to smooth things out.
  • Hack: One 15 oz can of chickpeas can be substituted for the dried chickpeas. It is not necessary to soak or cook the canned chickpeas.
Keyword appetizer, buffet food, chickpeas, easy, football snacks, garbanzo beans, hors d'oeuvres, hummus, party food, red beets, snacks

Did you know?  Colorful foods add up to a healthy diet!  Check out the benefits of beets here!

Suggestion:  If you love beets, try this colorful orange and beet salad!

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Classic Boston Baked Beans

This traditional recipe for classic Boston baked beans uses brown sugar and molasses to create a wonderful old-fashioned baked bean flavor.

Classic Boston Baked Beans

Classic Boston Baked Beans

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Course Main Course
Servings 10
Calories 244 kcal

Ingredients
  

  • 2 cups dried navy beans (1 pound)
  • ½ lb bacon (8 oz), cut into small pieces
  • ¼ lb salt pork (4 oz), rind removed and cut into small pieces
  • 1 onion, chopped
  • ¼ cup molasses
  • 2 tsp salt
  • ¼ tsp black pepper
  • 1 tsp dry mustard
  • ½ cup ketchup
  • 1 tbsp Worcestershire sauce
  • ¼ cup brown sugar

Instructions
 

  • Cover beans with 2 cups of water and allow to soak for 6 – 12 hours. Drain and rinse.
  • Place the beans in a pan on the stovetop. Add bacon, salt pork, onion, molasses, salt, black pepper, dry mustard, ketchup, Worcestershire sauce and brown sugar.
  • Cover the ingredients with water and bring to a simmer. Simmer for 30 minutes.
  • Pour ingredients into a 2-quart bean pot, cover and place in the oven.
  • Bake a 200℉ for 6-8 hours or until soft.  Add additional water as needed to keep the beans covered.
  • Hack: 1 tbsp prepared mustard can be substituted for the dry mustard.j
  • Hack:  If you don’t have a bean pot, use a heavy, covered casserole dish.
  • Hack:  Store leftovers in the refrigerator for up to 5 days or freeze in individual serving sizes for up to 3 months.  Thaw beans completely before reheating them.
Keyword baked beans, Boston baked beans, dried beans, easy, inexpensive, navy beans

Did you know? Navy beans are a member of the legume family.  Legumes come in many options, are inexpensive and they’re packed with nutrition!!

Suggestion:  Serve these with some fresh homemade butter biscuits!

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100% Whole Wheat Sandwich Bread

This 100% whole wheat sandwich bread is a classic meal staple made from basic kitchen ingredients. There’s nothing like freshly baked bread to make it all better!

100% Whole Wheat Sandwich Bread

100% Whole Wheat Sandwich Bread

Print Recipe Pin Recipe
Course Bread
Servings 1 slice
Calories 125 kcal

Ingredients
  

  • 2 tbsp orange juice
  • 1¼ cups milk
  • 4 tbsp butter (½ stick, 2 ounces)
  • 3 tbsp sugar
  • 2½ tbsp dry active yeast
  • 3 cups whole wheat flour
  • ¾ cup potato flakes
  • 1¼ tsp salt

Instructions
 

  • In a small microwave-safe bowl, mix orange juice, milk, butter and sugar.  Heat in microwave to a temperature of between 110℉ - 115℉.  This should take less than a minute and it’s very important to use a thermometer to get the correct temperature.
  • Dissolve yeast in milk mixture and set aside for 7 minutes to proof.  It should “bloom” or form a foam on top.
  • In the meantime, measure flour, potato flakes and salt into the bowl of a stand mixer fitted with a dough hook.
  • When the yeast is proofed, add it to the flour mixture and mix on low until the dough forms a ball and no longer sticks to the side of the bowl, 3-4 minutes.  If you prefer, the dough can also be kneaded by hand for 10-12 minutes.
  • Transfer dough to a lightly greased bowl, cover and allow to rise until it’s nearly doubled in size, 1 to 2 hours.
  • Form the dough into a rectangle and place it into a lightly greased 8½” x 4½” loaf pan.  
  • Cover with a towel or plastic wrap and allow it to rise for 30 minutes.  Uncover the dough and continue to rise until the dough slightly crowns over the top of the pan, about 30-90 minutes. 
  • Preheat oven to 350℉.
  • Bake until golden brown, about 35 minutes.  Bread should sound hollow when you tap on the crust and have an internal temperature of 190℉. 
  • Remove immediately from the pan to a cooling rack.  Brush the top, sides and bottom with melted butter.  Allow to cool completely before slicing.
  • Hack:  Bread can be sliced and then frozen or refrigerated for longer storage.  You can “refresh” the bread by warming it briefly in the microwave or toasting it before use.
  • Hack:  If the bread stales before you’ve finished eating it, run it between your fingers (or use a food processor) to turn it into bread crumbs.   Seal in a bag or container and store in the freezer for future use.
  • Hack:  This recipe can be turned into sandwich rolls if preferred.  After the first rise, separate the dough into 8 pieces and form it into rolls.  Allow to rise until double, about 30 minutes.
  • Hack:  To tell if the bread is proofed enough to bake, press your finger gently to the dough.  If the indent remains momentarily, then it’s ready.  If the indent immediately pops back up, it’s not ready yet. If the indent sinks lower and remains, it’s over-proofed.
Keyword bread, freshly baked, healthy, homemade, sandwich, whole wheat

Did you ever wonder about the science behind how yeast makes your bread rise?  Check out the facts here!

Suggestion: Use this bread to make a sandwich with some fresh cucumber sandwich spread!

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