Scones Are A Delicious Treat

There’s really nothing better than a fresh scone with an afternoon cup of tea or coffee.

I’ve always loved scones, but never had much success in making them. The dough would run the gamut from a sticky, unworkable mess to being too thin to shape. So, I used to buy them from the bakery.

Until I found the right recipe, I almost gave up. So, I decided to try it one last time to see if it would turn out successfully; it did.

The British Know Scones

The best bet with any recipe that originates outside of the USA is to go right to the source. Since the Brits are known for scones, I started there.

I wasn’t wrong because these turned out perfectly! The dough is a little sticky, but that’s the way it’s supposed to be–a little sticky not like glue.

Making scones is very much like making biscuits. That’s not strange since they are related. Just knead a few times and that’s it. Resist the urge to overwork the dough because this is a quick bread and not a yeast dough where the gluten must be activated.

I had fluted tart cutters so I used one about 2-inches/5 cm, but you can just shape into a disk and cut in sections like a pie. Or do a square and cut like brownies.

To Get It Right

Since baking is very much like a chemical formula that relies on precise measurements, I have taken to weighing ingredients when I bake now. You get consistent results every time if you do. In fact, anything that uses flour will be more accurate if you weigh it. Since flour can be measured into cups multiple ways–and they all will have different weights–using a scale is best. As I tell people, a cup of flour can have different weights but 450 g/1 lb is always 450 g/1 lb.

A kitchen scale is inexpensive and useful for other things, so you might want to consider buying one. I have an Escali and it cost about $10. One of the best investments I ever made.

The Recipe

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Scones

Scones are easy to make and are a tea-time treat

Prep Time10 minutes mins

Cook Time15 minutes mins

Course: Breakfast, Brunch, Snack

Cuisine: British

Keyword: authenitic scones, easy scone recipe, scones

Servings: 12 (approximate)

Calories: 250kcal

Author: Judith Hannemann

Ingredients

• 1 lb self-rising flour
• 1/4 cup sugar
• 3 1/2 oz unsalted butter cut in small pieces
• 2 tsp baking powder
• 2 eggs
• milk
• 3/4 cup raisins or dried cranberries

US Customary - Metric

Instructions

• Preheat oven to 425F/220C. Line a large baking sheet with parchment.
• Mix flour, sugar and baking powder in a large bowl. Work in the butter so the mixture resembles bread crumbs.
• Beat the eggs in a measuring cup and whisk in enough milk to get 10 oz total. You may not need the entire amount.
• Add the milk/egg mixture in small amounts until you get a soft and slightly sticky dough. Any egg/milk mixture can be used to brush the tops of the scones before baking, so reserve it.
• Turn dough out on a lightly floured surface. Knead a few times then place the dried fruit on top and knead it into the dough.
• Pat the dough out to about 3/4-inch/2 cm thickness and cut with a 2-inch/5 cm biscuit cutter. Repeat the patting and cutting until you use up the dough.
• Place on prepared sheets and brush with reserved egg/milk mixture. If there was no mixture left over, use a bit of heavy cream.
• Bake for 12-15 minutes or until light golden brown and raised nicely.

Notes

Weighing is preferable to using cup measures. One pound of self-rising flour is APPROXIMATELY equal to 3 1/2 cups.

Nutrition calculated using a 2-inch tart cutter.

Nutrition

Serving: 1scone | Calories: 250kcal | Carbohydrates: 39g | Protein: 6g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 45mg | Sodium: 15mg | Potassium: 190mg | Fiber: 2g | Sugar: 4g | Vitamin A: 246IU | Vitamin C: 1mg | Calcium: 43mg | Iron: 1mg

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Just in time for St. Patrick’s Day!  Traditional, yet ridiculously easy Irish Soda Bread recipe.

Irish Soda Bread Is Easy

Who can resist a slice of Irish Soda Bread warm out of the oven?  Not too many people or at least any that I know.

I grew up eating this.  My mother didn’t only make this on St. Patrick’s Day.  Since my dad’s birthday coincided with St. Paddy’s day, mom would stick a candle in the soda bread and call it “birthday cake” LOL.  We had it at other times during the year as well.

Kiss Me I’m Irish…Soda Bread!

Hers however, didn’t have caraway seeds.  Years later as an adult, I tried some with caraway in it–and I’m not a big fan of caraway seeds either–and I absolutely loved the taste of them in this.  I DO go light on them when I make it.  This is why I gave a range; I used the lowest range.

Currants are traditional, but I use raisins.  Frankly, they are cheaper.  Hipper, more up-to-date versions I’ve seen use the dehydrated cranberries, which is why I included it.  But to me, that’s not really Irish Soda Bread, even though I’m sure that tastes great!

My mother’s recipe was in her head and she never wrote it down.  I remember watching her make it and pretty much had the ingredients down, but NOT the amounts.  I found one which I thought was pretty close on Epicurious and this is it. The only thing I changed was the amount of caraway seeds.

If you don’t use a stand mixer with dough hook, then just mix the ingredients by hand in a large bowl and a wooden spoon. Then turn out on the floured surface and knead it for about 1 minute.

If there’s any left (which I doubt), this makes fine toast!!

The Recipe

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Easy Irish Soda Bread

Just in time St. Patrick’s Day!  Traditional, yet ridiculously easy Irish Soda Bread recipe,

Prep Time10 minutes mins

Cook Time55 minutes mins

Total Time1 hour hr 5 minutes mins

Course: breads

Cuisine: Irish

Keyword: irish soda bread

Servings: 2 loaves

Calories: 1266kcal

Author: Judith Hannemann

Ingredients

• 4 cups bread flour
• 1 tbs baking powder
• 3/4 tsp baking soda
• 1 tsp salt
• 1 cup currants raisins or dried cranberries
• 1/2-1 tbs caraway seeds OPTIONAL
• 2 cups buttermilk

Instructions

• Preheat oven to 350 degrees F. Line a large baking sheet with parchment or lightly grease. Set aside.
• Rinse whatever dried fruit you are using in a strainer under hot water. Place on paper towel to absorb excess water.
• In the bowl of a heavy-duty stand mixer, add the flour, baking powder, baking soda and salt. Fit with dough hook and mix dry ingredients for about 1 minute.
• Add the fruit and caraway seeds if using. With mixer running, add the buttermilk gradually--using only enough to form a soft dough (I had to use the whole 2 cups of buttermilk). Knead for 1 minute.
• Turn out the dough on a well-floured surface and shape into 2 rounds and place on prepared baking sheet. With a sharp knife, cut an "x" about 1/4-inch deep on each loaf. Sprinkle with additional flour if desired.
• Bake for 45-55 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
• Makes 2 round loaves.

Nutrition

Serving: 1loaf | Calories: 1266kcal | Carbohydrates: 250g | Protein: 41g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 26mg | Sodium: 1842mg | Potassium: 1843mg | Fiber: 12g | Sugar: 61g | Vitamin A: 449IU | Vitamin C: 3mg | Calcium: 646mg | Iron: 5mg

Irish Soda Bread

Copyright © Judith Hannemann aka The Midnight Baker 2014. All Rights Reserved. No part of this website may be reproduced without The Midnight Baker’s express consent.

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Gloriously rich and buttery.  Full of cheese too!  Watch this one disappear quickly.

What can I say about this pull-apart bread?

Well, first of all, it’s EASY, but most of all, it’s delectable!  It’s so full of tasty cheese and savory onion flavor, it’s sure to be a hit whenever you serve it.  It also has a wonderfully buttery flavor that pulls all the other flavors together.

Cheesy Onion Monkey Bread

I served this last week at a dinner I hosted for some friends. They raved about it. There was a little piece left over.  Later on that same night, I was peckish and figured I’d eat it even though it probably wouldn’t be as good as when it was warm. WRONG!  It was just as good!!!

This is the perfect snack for game time too.  Easy as 1-2-3, put it on a plate and watch it go.  Since it’s a finger-type food because you pull off portions, there’s no clean up but the cake pan and the bowl you mixed it up in!

Remember this one for Super Bowl parties!

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Cheesy Onion Monkey Bread

This savory monkey bread is gloriously rich and buttery.  Full of cheese too!  Watch this pull apart bread disappear quickly.

Prep Time10 minutes mins

Cook Time35 minutes mins

Total Time45 minutes mins

Course: breads

Cuisine: American

Keyword: bread recipe, monkey bread, pull-aparts

Servings: 6 -8

Calories: 811kcal

Author: Judith Hannemann

Ingredients

• 16 pieces refrigerated biscuit dough i.e. Grands buttermilk biscuits
• 6 tbsp butter melted
• 1/2 cup green onions chopped
• 1 1/2 cups shredded mozzarella cheese
• 1 1/2 cups shredded sharp cheddar cheese

Instructions

• Preheat oven to 350 degrees F. Spray or lightly grease a 10-cup tube or Bundt pan. This isn't necessary for a non-stick pan.
• Separate biscuits. Cut each biscuit into quarters. Place in a large bowl. Add cheeses and onions. Stir to distribute evenly.
• Melt butter and pour over biscuit mixture in bowl. Stir to coat biscuits with the butter.
• Turn into prepared pan, distributing the biscuit mixture evenly. Lightly press biscuits down.
• Bake at 350 degrees F for 30-35 minutes or until biscuits are done and are golden brown.
• Good warm or cold. Serves 6-8

Nutrition

Serving: 2pieces | Calories: 811kcal | Carbohydrates: 30g | Protein: 14g | Fat: 27g | Saturated Fat: 17g | Cholesterol: 82mg | Sodium: 477mg | Potassium: 78mg | Fiber: 1g | Sugar: 1g | Vitamin A: 905IU | Vitamin C: 2mg | Calcium: 354mg | Iron: 1mg

Cheesy Onion Monkey Bread

Cheesy Onion Monkey Bread

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Cheeseburger Pancakes

The choice of sauce is up to you, but what I think would be good is cheese, BBQ sauce, ketchup, salsa or even good ol’ brown gravy!

Bacon Cheeseburger Pancakes

Cheeseburger Pancakes

Top with additional cheese and green onions.  Sauce toppings that go nicely are BBQ sauce and cheese sauce.  I used BBQ sauce on these, but a nice cheddar cheese sauce made from scratch would be very good or even the quickie Velveeta and salsa sauce that’s done in the microwave.  I think that’s about 1/2 lb of Velveeta and a jar of salsa…but don’t quote me here!!!  Recipe is easily found online.  And brown gravy would be the bomb!!!

Cheeseburger Pancakes

Cheeseburger Pancakes

Copyright © Judith Hannemann aka The Midnight Baker 2014. All Rights Reserved. No part of this website may be reproduced without The Midnight Baker’s express consent. 

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Easy Pumpkin Donuts

 

Another fall treat!  Combines two of autumn’s best-loved ingredients.

Here’s another one I can make in my sleep–since I have made them so many times.

I used some cider in here, merely because I had it.  You can also use apple juice or water.

Easy to make!

Again, just as I said for the Easy Apple Cider Donuts, don’t make yourself crazy trying to shape.  Drop them by tablespoonfulls into the hot oil, or use a drop cookie scoop.

They’re quick and easy and a delicious fall treat!

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Easy Pumpkin Donuts

These pumpkin donuts are a sweet fall treat that has incredible flavors of fall - apples and pumpkin!

Prep Time15 minutes mins

Cook Time10 minutes mins

Total Time25 minutes mins

Course: Breakfast

Cuisine: American

Keyword: apple cider, homemade donuts, pumpkin donuts

Servings: 36 donuts

Calories: 74kcal

Author: Judith Hannemann

Ingredients

• 2 cups baking mix i.e. Bisquick or Jiffy
• 1 cup all-purpose flour
• 1/4 cup sugar
• 1 tsp nutmeg
• 1/8-1/4 tsp mace start with 1/8 tsp–mace is STRONG
• 1 egg beaten
• 1/2 cup pumpkin puree
• 3/4 cup apple cider apple juice or water
• oil for deep frying

For Cinnamon Sugar

• 1 cup sugar
• 1 tsp cinnamon

Instructions

• In a medium bowl, mix the baking mix, flour, sugar and the spices.
• Add enough oil in a deep skillet or dutch oven (I use a wok for deep frying–try it ) so the oil is about 2-3 inches deep. Heat oil over medium-high heat to 350-375 degrees F.
• Add beaten egg and the cider. Mix well and let sit until oil comes up to temp.
• Drop dough by scant tablespoonfuls into hot oil. DO NOT CROWD PAN–LEAVE PLENTY OF ROOM!! Fry until golden brown on one side, flip and fry that side till golden brown. This should be about 3-5 minutes per side.
• Remove with slotted spoon to a paper towel lined plate to drain. Repeat until all batter is used.
• Mix sugar and cinnamon in a bag or in a medium bowl. While donuts are still very warm to the touch, shake or roll them in cinnamon sugar. Plate and serve.

Nutrition

Serving: 1donut | Calories: 74kcal | Carbohydrates: 15g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 5mg | Sodium: 87mg | Potassium: 28mg | Fiber: 1g | Sugar: 8g | Vitamin A: 536IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 1mg

Easy Pumpkin Donuts

 

 

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A fall tradition in “apple country.”  Make them EASY at home!

I used to be able to make these in my sleep…but of course for a while, it was my job!!!  After my late husband’s open-heart surgery, I did not want to work more than 10 miles from my house–just in case–so I took a job at a local supermarket as a baker.  And in the fall, I had to make these.  A LOT of these!!

Of course there you start out with a commercial mix, but all that mix is is sweetened Bisquick with spices.  The *traditional* spice is nutmeg and mace.  I’d get fancy from time to time and use a nice European apple pie spice mixture. The latter is pretty exotic–mix a small amount up, sniff, taste and see if you like it.  If you don’t, then use the traditional recipe for the spice blend.

Very easy to make

I don’t bother to roll or cut out.  At the store there was a machine you added the batter to that would form them as they went into the fryer.  At home we have no such contraption and this batter is VERY sticky, so don’t make yourself crazy–just drop it by spoonfuls into the hot oil.  It tastes the same, trust me, and it’s much easier.  If you use a melon baller or a drop cookie scoop, you’ll get what looks like donut “holes.”

About the batter…it is supposed to look like a really REALLY thick pancake batter…where a spoon will ALMOST stand up in it.  When you go to stir it, the batter will leave the sides of the bowl, but it is MUCH softer than bread dough, so I repeat, don’t make yourself crazy trying to knead, roll, cut.  Not worth it IMO.

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Easy Apple Cider Donuts

Apple cider donuts are soft cake donuts with fresh apples and warm spices. Perfect for a fall brunch.

Prep Time15 minutes mins

Cook Time10 minutes mins

Total Time25 minutes mins

Course: Breakfast

Cuisine: American

Keyword: apple cider donuts, cake donuts, fall cake recipes

Servings: 24

Calories: 110kcal

Author: Judith Hannemann

Ingredients

• 2 cups dry baking mix such as Bisquick
• 1 cup flour
• 1 egg
• 1/4 cup sugar can be increased to 1/3 cup
• 1 cup apple cider
• frying oil or shortening

For Exotic Spice Blend:

• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp allspice
• 1/8 tsp cardamon

For Traditional Spice Blend

• 1 tsp nutmeg
• 1/8 tsp mace

For Cinnamon Sugar:

• 1 cup sugar
• 1 tsp cinnamon

Instructions

• Heat enough oil in a deep pot (like a dutch oven or wok) to deep fry–about 2-3 inches of oil. Heat oil to 375 degrees F.
• Mix the flour, baking mix, sugar and whichever spice blend you wish to use in a medium bowl.
• In a separate bowl, beat egg. Add the egg to the flour/spice mixture. Add the apple cider. Stir blending well. You should have a VERY thick and sticky batter, where a spoon will almost stand up in it, but too soft to roll or knead. Add more flour or baking mix if necessary to get this texture.
• Using a teaspoon or a drop cookie scoop (looks like a small ice cream scoop) or a larger melon baller, drop batter into hot oil, not overcrowding the pan–maybe about 6 or 7 drops at a time.
• Fry on one side approximately 5 minutes, or until golden brown and bubbles begin to form on the unfried side facing you. Flip and fry the other side until golden brown.
• Drain on a paper towel covered plate. Repeat until all batter is fried.
• Mix cinnamon sugar ingredients and place in a sturdy plastic or better yet, brown paper bag (like a lunch bag).
• Shake donuts in cinnamon sugar and serve.

Nutrition

Serving: 1donut | Calories: 110kcal | Carbohydrates: 22g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 7mg | Sodium: 131mg | Potassium: 34mg | Fiber: 1g | Sugar: 13g | Vitamin A: 10IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 1mg

Easy Apple Cider Donuts

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Coffee Pecan Muffins

• 300 g flour
• 150 g light brown sugar
• 2 tsp baking powder
• 85 g pecans coarsely chopped
• 1 tsp vanilla
• 50 g butter, melted
• 225 ml milk
• 4 tbs very strong coffee or espresso
• 1 egg
• 2 tbs Demerara sugar (for topping)
• extra coarsely chopped pecans for topping

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Sylvia’s Cranberry Orange Bread

 

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Sylvia's Cranberry Orange Bread

This recipe comes from Sylvia who said this is a real keeper.  Sweet, tart and buttery, this is a real hit.Perfect for the holidays!

Prep Time10 minutes mins

Cook Time1 hour hr 5 minutes mins

Total Time1 hour hr 15 minutes mins

Course: breads, cakes

Cuisine: American

Keyword: cranberry orange bread

Servings: 16

Calories: 170kcal

Author: Judith Hannemann

Ingredients

• 1/4 cup butter softened
• 1 cup sugar
• 1 egg
• 1 teaspoon grated orange peel
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1/2 teaspoon baking soda
• 3/4 cup orange juice
• 1 cup chopped fresh or frozen cranberries
• 1 cup golden raisins or walnuts – both optional

US Customary - Metric

Instructions

• In a large bowl, cream butter and sugar.
• Beat in egg and orange peel.
• Combine the dry ingredients; add to creamed mixture alternately with
• juice. Fold in cranberries and raisins.
• Pour into a greased 9-in. x-in. loaf pan.*
• Bake at 350° for 60-65 minutes or until a toothpick inserted near the center comes out clean.
• Cool for 10 minutes;
• remove from pan to a wire rack to cool completely. Yield: 1 loaf (16
• slices).
• *I experienced the bottom of the bread
• sticking to the pan. I would suggest using baker's parchment on the
• bottom of the loaf pan.

Nutrition

Serving: 1serving | Calories: 170kcal | Carbohydrates: 34g | Protein: 2g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 18mg | Sodium: 211mg | Potassium: 142mg | Fiber: 1g | Sugar: 19g | Vitamin A: 130IU | Vitamin C: 7mg | Calcium: 22mg | Iron: 1mg

Sylvia’s Cranberry Orange Bread

 

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