Vanilla Bean Scones with Honey Glaze

Submitted by Kristi Goldsberry


Ingredients:
2 whole vanilla beans or 1 1/2 to 2 T. vanilla extract
3/4 heavy cream, plus more if needed
3 c. flour
2/3 c. sugar
5 t. baking powder
1/4 t. salt
2 cold sticks unsalted butter, cut into pats
1 egg

Directions:
1. Preheat oven to 350 F.
2. If using vanilla beans, slice down the middle lengthwise and scrape out the "caviar" inside. Stir caviar into cream. Set aside for 15 minutes.
3. Sift together flour, sugar, baking powder, and salt. Cut butter into flour mixture until crumbled.
4. Mix vanilla cream with egg, then combine with flour mixture. Stir gently with a fork just until it comes together. Turn onto floured surface and lightly press it together until it forms a rough rectangle. (Mixture will be crumply.) Use a roling pin to roll into a rectangle about 1/2 to 3/4 inch thick. Use hands to help form as necessary.
5. Use a knife to trim into a symmetrical rectangle, then cut into 12 symmetrical squares/rectangles. Cut each in half diagonally to form two triangles. Transfer to parchment-lined baking sheet.
6. Bake for 18 minutes, removing from oven just before they begin to golden. Allow to cool 15 minutes on baking sheet, then transfer to cooling rack to cool completely. Top with glaze.

Glaze:
Ingredients:
1 1/2 c. powdered sugar
1 T. honey
5 T. heavy cream
pinch of salt

Directions:
1. In a medium bowl, whisk together all ingredients until smooth. Use a butter knife to generously spread atop cooled scones.

Strawberry Scones

Submitted by Kristi Goldsberry

Ingredients:

1 lg. egg

1/4 c. plain or vanilla yogurt

1/2 c. milk

1 t. orange or lemon zest

2 1/4 c. flour

1/4 cup sugar, plus more for sprinkling

1 T. baking powder

1/2 t. salt

8 T. cold unsalted butter, cut into pats

1 heaping c. diced fresh strawberries

Directions:

1. In a small bowl, whisk egg, yogurt, milk, and zest until blended. Set aside.

2. In the bowl of a food processor combine the flour, sugar, baking powder, and salt. Pulse briefly to blend. Add butter pats to dry ingredients and pulse several time times until mixture is rough--about the size of small peas.

3. Transfer to mixing bowl. Add strawberries to flour mixture and toss to coat. Add wet ingredients to bowl with dry ingredients and gently fold together with fork or spatula until a sticky dough has formed. Knead just until all ingredients are incorporated and the dough is cohesive. (If necessary, add milk 1 T. at a time until dough is formed.)

4. Transfer to well-floured surface and pat into disc about 7-8 inches in diameter. Sprinkle lightly with additional sugar. Slice into 8 wedges.

5. Bake at 425 F. on a parchment-lined baking sheet. Bake until lightly browned on top--about 15 minutes. Cool a few minutes before serving.

Irish Soda Bread

Submitted by Jennifer Adams


Ingredients:
6 c. flour
2 t. baking soda
2 t. baking powder
3 T. cornstarch
2 t. sugar
1 t. salt
2 c. currants
2 1/2 c. buttermilk

Directions:
1. Preheat oven to 375 degrees. Combine all dry ingredients in a large bowl. Mix well. Add buttermilk and mix with wooden spoon until a soft dough forms. Do not mix until smooth. Turn out onto a cutting board and kneed for one minute or so until everything comes together.

2. Divide the dough into two portions and shape each into a round loaf, pressing down the top to slightly flatten. Place the loaves on an ungreased baking sheet and sprinkle with some additional flour. Allow loaves to rest for 10 minutes.

3. Bake 40 minutes or until golden brown.

Homemade Soft Pretzels

Submitted by Bethany Paradise


Ingredients:
1 1/2 c. warm water
1 1/8 t. active dry yeast
2 T. brown sugar
1 1/8 t. salt
1 c. bread flour
3 c. regular flour
2 c. warm water
2 T. baking soda
coarse salt, to taste
4 T. butter, melted

Directions:
1. Sprinkle yeast into lukewarm water in mixing bowl; stir to dissolve. Add sugar and salt and stir to dissolve; add flour and knead dough until smooth and elastic. Let rise at least 1/2 hour.

2. While dough is rising, prepare a baking soda water bath with 2 c. warm water and 2 T. baking soda. Be certain to stir often. After dough has risen, pinch off bits of dough and roll into a long rope (about 1/2 inch or less thick) and shape. Dip pretzel in soda solution and place on greased baking sheet. Allow pretzels to rise again. Bake in 450 degree oven for 10 minutes or until golden. Brush with melted butter and enjoy!

Toppings: After brushing with butter, try sprinkling with coarse salt, or try melting a stick of butter in a shallow bowl and in another shallow bowl make a mixture of cinnamon sugar. Dip the pretzel into the butter, coating both sides generously. Then dip again into cinnamon sugar. Enjoy.


Original recipe from cdkitchen.com


Note from Bethany: I did an egg glaze on some (the shiny ones). 1 large egg yolk beaten with 1 T. water. Brush it on before baking but after the shaped pretzels have risen. Sprinkle with coarse salt.

Banana Bread

Submitted by Amy Rossi


Ingredients:
1 1/2 c. flour
1 t. baking soda
1/4 t. salt
1/2 c. butter
2 eggs, beaten
1 c. brown sugar
4 overripe bananas, mashed
1 t. vanilla
1 t. cinnamon

Directions:
1. Preheat oven to 350* F. Lightly grease a loaf pan.
2. In large bowl combine flour, baking soda, salt, and cinnamon. In separate smaller bowl, cream together butter and brown sugar. Stir in eggs, mashed bananas, and vanilla. Stir banana mixture into flour mixture. Stir just to moisten. Pour batter into prepared loaf pan.
3. Bake in preheated oven for 55 to 60 minutes, or until toothpick inserted into center of loaf comes out clean. Let bread cool in pan for 10 minutes, then turn onto wire rack.

Pumpkin Bread

Submitted by AJ Palmer


Ingredients:
3 c. sugar
3 1/3 c. flour
1 1/2 t. nutmeg
2 t. baking soda
1 t. cinnamon
4 eggs
2 c. canned pumpkin
1 c. oil
2/3 c. water

Directions:
1. Sift together sugar, flour, nutmeg, baking soda, and cinnamon. Beat in eggs, pumpkin, oil, and water.
2. Add nuts or chocolate chips if desired.
3. Pour batter into prepared pans. Bake at 350* for 40 minutes (20 minutes for mini muffins). The tops will appear dry when done. Remove from pans immediately. Makes 6 mini loaves or 3 regular loaves.