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B read- B reaki nq
Biscuits, Scot ns.,
Americans love bread and the
proof is in the pan, with more
than 1,000 varieties on the
market today.
Contrary to some people’s be
liefs, bread is low in fat about
one gram per slice but rich in
complex carbohydrates.
Those numbers change when
applied to scones, biscuits, and
muffins, but remember bread
is a food staple. Throughout his
tory, bread has been a prime
energy source because of its
complex carbohydrates, your
body’s best source of energy
Research indicates that car
bohydrates in the diet help sat
isfy appetite, and that starchy
foods such as bread have a
greater influence on a feeling of
“fullness” than simple sugars
such as candy.
The comforting aroma of
baking bread, muffins, scones,
and biscuits helps reduce stress.
That’s right. According to stud
ies not only does the aroma
cause people to relax but it’s a
comfort food that you can in
dulge in without feeling guilty.
Stress stimulates the break
down of serotonin, a chemical
your body uses to soothe its re
sponse to stress. Increased
intake of complex carbohydrate
rich foods such as bread and
grains may help replenish sero
tonin levels, and therefore, in
crease your body’s comforting
response.
Today’s recipes offer a choice
for even the pickiest palates.
Enjoy!
HONEYED SWEET
POTATO BISCUITS
2 cups unbleached flour
1 tablespoon baking powder
Vi teaspoon salt
V* cup shortening
1 tablespoon grated orange
peel
1 tablespoon grated lemon
peel
V* cup sweet potatoes, baked
until tender
'A cup honey
Vi cup milk
In a large bowl, mix flour,
baking powder, and salt. Add
orange and lemon peels, sweet
potatoes, and honey; mix well.
Add enough milk to make soft
but not sticky dough. Turn out
onto floured board and knead
three to four times. Pat to 1-inch
thickness and cut out 2‘/4-inch
rounds. Place on ungreased
cookie sheet and bake at 400 de
grees for 15-18 minutes or until
lightly browned.
Renee Blatt
Pa. Honey Queen
Recipe Topics
If you have recipes for the topics listed below, please share
them with us. We welcome your recipes, but ask that you
include accurate measurements, a complete list of ingredients
and clear instructions with each recipe you submit. Send your
recipes to Lou Ann Good, Lancaster Farming, P.O. Box 609,
Ephrata, PA 17522. Recipes should reach our office one week
before publishing date listed below.
March 25 - Citrus Uses
April 1 - Asparagus
8 - Easter Candy
15 - Bread Spreads
lome Section, Lancaster Farmli
PERFECT BUTTERMILK
BISCUITS
2 cups all-purpose flour
2 teaspoons baking powder
V* teaspoon baking soda
I/4 teaspoon salt
Vi cup butter, chilled
} A cup buttermilk
1 tablespoon butter, melted
Heat oven to 450 degrees. In
large bowl, combine flour,
baking powder, baking soda,
and salt; mix well. With pastry
blender or two knives, cut in
butter until crumbly. Stir in but
termilk just until moistened.
Turn dough onto lightly
floured surface; knead 12 to IS
times or until smooth.
Roll dough to 3 /4-inch thick
ness. With 2'/2-inch biscuit
cutter, cut into 8 biscuits; place
one-inch apart on baking sheet.
Brush biscuits with melted
butter. Bake for 10-14 minutes
or until lightly browned.
Savory Herb Biscuits: Substi
tue 'A to Vi teaspoon garlic salt
for salt and stir in 1 tablespoon
fresh or 1 teaspoon dried herbs
such as dill weed, chives or
crushed rosemary.
Cinnamon Raisin Biscuits:
Omit salt. Stir in Vi cup raisins
with buttermilk. Brush with
melted butter and sprinkle bis
cuits with sugar before baking.
CHEDDAR CHEESE
WAFFLES
2 cups silted flour
2 teaspoons baking powder
Vi teaspoon salt
3 large egg yolks
Vi cup melted butter, cooled
IVi cups whole, low-fat or
skim milk
1 cup shredded sharp cheddar
cheese
Preheat a Belgian or standard
waffle iron. Preheat oven to 200
degrees to keep waffles warm
before serving. Sift flour, baking
powder, baking soda, and salt
into mixing bowl. In another
bowl, combine egg yolk, melted
cooled butter and milk. Stir
liquid and dry ingredients to
gether and add cheese. In a sep
arate bowl, beat egg whites until
stiff and fold into batter until
barely blended. Spoon batter
into waffle iron, covering about
two-thirds of the grid surface.
Cook until golden. Place waffles
into heated oven, uncovered,
until ready to serve. Serves four.
Tastes great served with butter
or salsa.
Melissa Olson
Indiana Co. Dairy Princess
Saturday, March 18, 2000
Recipes
Muffins
Land O Lakes
BUTTERMILK MELT
SCONES
PA cups all-pupose flour
2 tablespoons baking powder
Vi teaspoon baking soda
2 tablespoons sugar
1 cup plus 2 tablespoons ice
cold butter
IV2 cups buttermilk
Devonshire Cream:
1 cup heavy cream
Vi cup sour cream
Cut butter into one-inch cubes
and combine with dry ingred
ients in a food processor. Process
thoroughly. Put mixture in a
bowl and chill for at least 10
minutes. Mix flour mixture with
enough buttermilk to moisten
well. On lightly floured surface,
gather into a ball and knead
about 13 times. Pat gently into a
1 Vi-inch thickness and cut into
circles with biscuit cutter or into
wedges with sharp knife. Place
on ungreased baking sheet and
bake 20 minutes or until golden.
Serve with jam and Devonshire
Cream.
Devonshire Cream: Whip
heavy cream until it stands in
peaks then add sour cream. Mix
together.
Hints for perfect scones every
time: Be sure butter is icy cold.
Oven must be preheated to pre
scribed temperature before plac
ing scones in oven. If you don’t
have buttermilk, put 2 table
spoons regular white vinegar
into two cups milk and let set for
about 15-20 minutes. Use in
place of buttermilk.
To make ahead; Mix dry
ingredients and butter as di
rected. Store in heavy plastic
bag in freezer. When ready to
bake scones, measure Vi cup
flour mixture per scone.
Dampen with buttermilk, cut
and bake. For best flavor, bake
scones to be ready just a few
minutes before serving. Serve
scones warm with jam and Dev
onshire Cream. Raspberry jam
is traditional. Enjoy with tea
and friends.
Mansion Inn
New Hope
ones resei
ANGEL BISCUITS
2 Vi cups flour
1 teaspoon baking powder
1 teaspoon salt
Vi cup sugar
Vi cup butter
Vi cup warm water
1 package dry yeast
1 cup buttermilk '
Dissolve yeast in warm water
and set aside. Mix dry ingred
ients as listed: flour, baking
powder, salt, and sugar, cutting
in butter as for pie dough. Stir in
buttermilk and yeast mixture.
Blend thoroughly. Knead lightly
and roll out. Cut and place on
greased sheet. Let the biscuits
rise. Bake at 400 degrees until
lightly browned. Heavenly!
Melissa Olsoi
Indiana Co. Dairy Princesr
A scone was originally a Scottish griddlecake made usually of
oats, sometimes of barley or wheat. Nowadays, it refers to a small
cake, resembling a baking powder biscuit, cut in various shapes,
baked in a hot oven or on a griddle, and usually served with butter
and jam.
The secret for perfect scones are several: Be sure butter is icy
cold. Oven must be preheated to required temperature. For best
flavor, bake scones to be ready just a few minutes before serving.
Serve warm with butter and jam.
Here’s a recipe from the American Egg Board.
Enjoy with tea and friends.
Cooking spray
3 Vi cups flour
Vi cup sugar
V* cup mini-chocolate chips
2 teaspoons baking powder
Vi teaspoon salt
Va cup butter
4 eggs
Vi cup non-fat milk
Preheat oven to 425 degrees. Lightly coat baking sheet with
cooking spray.
In a large bowl, stir together flour, sugar, chocolate chips,
baking powder, and salt. With pastry blender, cut in butter to
reseemble coarse crumbs. In medium bowl, beat together eggs and
milk. Add egg mixture to the dry ingredients. Stir only until dry
ingredients cling together.
On floured surface, with lightly floured hands, pat dough to Vi
inch thickness. With 3-inch round cookie sheet. Bake for 10 min
utes or until golden brown. Remove to wire rack to cool.
are serv'
warm
Featured Recipe
TEA TIME SCONES
CHEDDAR CHEESE PUFFS
1 cup shredded cheddar
cheese
Vi cup all-purpose flour
Va cup butter, softened
Vi teaspoon ground mustard
Preheat oven to 400 degrees.
In bowl, combine all ingredients;
mix well. Roll into one-inch
balls. Place at least one-inch
apart on an ungreased baking
sheet. Bake 12-15 minutes or
until lightly browned. Serve
warm. Yield 2 dozen.
These puffs make a great
snack.
Melissa McWilliams
SUN Area Dairy Princess
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iam.