Cooking
Sometimes you're just not hungry enough for dinner. But you might be a little hungry. So what do you do? I suggest tea. Like the the kind you have in jolly old England with milk and sugar served with a scone slathered with jam. If you need something savory, then add a little sandwich, cream cheese and cucumber on wheat is nice. Make sure the bread is sliced thin, it should be tasty, but by no means gut-busting. If you're still hungry, have another.
As I have mentioned before scones are good because they are made with butter. The most traditional type of scone is an oat scone. There's just something decadently good about oats and butter. Like having a bowl of oatmeal with just a little pat of butter on top, it's just the right pairing. Oat scones are buttery and the oats give them both a nice texture and flavor. My favorite oat scone recipe I got out of a magazine ages ago; it has ingredients everyone has on hand, takes only 12 minutes to bake and less than that to prepare. A good thing to make on rainy days or when you don't feel like making, let alone eating dinner. Don't let the amount of butter deter you from making these, it's what makes them so delicious! Besides, oats are good for you, right?
Scottish Oat Scones
Makes 8-10 big scones
Ingredients
1 1/2 cups flour
1 1/4 cups old fashioned oatmeal
1/4 cup sugar
1 T baking powder
1 t cream of tartar
1/4 t salt
2/3 cup melted unsalted butter, cooled (measure after melting)
1/3 cup milk, lowfat is fine
1 egg
1/2 cup raisins or dried cranberries-optional
Instructions
Preheat oven to 450 degrees. Combine first six ingredients, in a large bowl. Beat together the egg milk and butter in another bowl. Add to the dry ingredients and stir. Mix in raisins. The dough will be VERY sticky. Turn out onto a floured board and shape into a 3/4 inch thick circle. Cut into 8-10 wedges, depending upon how generous you are feeling. Transfer to a greased or silpat lined baking sheet. Bake 12 minutes or until light brown, then cool slightly on and serve. These are good cool and even better warm. They can be prepared a day or two ahead.
Enjoy!
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.flickr-photo { border: solid 2px #000000; }.flickr-yourcomment { }.flickr-frame { text-align: left; padding: 3px; }.flickr-caption { font-size: 0.8em; margin-top: 0px; } As if it's not enough that we're notoriously bad at eating our vegetables...
Cooking
Scottish Oat Scones Recipe
Sometimes you're just not hungry enough for dinner. But you might be a little hungry. So what do you do? I suggest tea. Like the the kind you have in jolly old England with milk and sugar served with a scone slathered with jam. If you need something savory, then add a little sandwich, cream cheese and cucumber on wheat is nice. Make sure the bread is sliced thin, it should be tasty, but by no means gut-busting. If you're still hungry, have another.
As I have mentioned before scones are good because they are made with butter. The most traditional type of scone is an oat scone. There's just something decadently good about oats and butter. Like having a bowl of oatmeal with just a little pat of butter on top, it's just the right pairing. Oat scones are buttery and the oats give them both a nice texture and flavor. My favorite oat scone recipe I got out of a magazine ages ago; it has ingredients everyone has on hand, takes only 12 minutes to bake and less than that to prepare. A good thing to make on rainy days or when you don't feel like making, let alone eating dinner. Don't let the amount of butter deter you from making these, it's what makes them so delicious! Besides, oats are good for you, right?
Scottish Oat Scones
Makes 8-10 big scones
Ingredients
1 1/2 cups flour
1 1/4 cups old fashioned oatmeal
1/4 cup sugar
1 T baking powder
1 t cream of tartar
1/4 t salt
2/3 cup melted unsalted butter, cooled (measure after melting)
1/3 cup milk, lowfat is fine
1 egg
1/2 cup raisins or dried cranberries-optional
Instructions
Preheat oven to 450 degrees. Combine first six ingredients, in a large bowl. Beat together the egg milk and butter in another bowl. Add to the dry ingredients and stir. Mix in raisins. The dough will be VERY sticky. Turn out onto a floured board and shape into a 3/4 inch thick circle. Cut into 8-10 wedges, depending upon how generous you are feeling. Transfer to a greased or silpat lined baking sheet. Bake 12 minutes or until light brown, then cool slightly on and serve. These are good cool and even better warm. They can be prepared a day or two ahead.
Enjoy!
- Banana Nut Oat Muffins Recipe
These Banana Nut Oat muffins are some of the best muffins I've ever made.I got out of the habit of baking when my stove was replaced. I use my bread machine and my Breville Smart Oven but it's too small for many things. Fortunately I have a...
- Cranberry Nut Blondies Recipe
The holiday season. Socializing with friends. Visiting family. Eating. Drinking. And the warmth of the oven heating up the house and filling it with delicious smells. It's a nice time of year. But I have to admit, I kind of freaked out when Is My...
- Ott "over The Top" Oatmeal Cookies:recipe
Who doesn't like cookies? It's hard to imagine growing up without them. They were a staple in my lunch bag year in, year out. But in Italy cookies are less of an everyday thing and more of a fancy treat to be served to guests with dessert wine...
- Amy's Granola Recipe
It's all about breakfast in our house. Lee's favorite meal of the day is breakfast and before we even met I used to flirt with him, recounting detailed menus of breakfasts I had made. Now he gets the goods everyday, just about. Today we had lemon...
- Muesli Rolls For Breakfast
.flickr-photo { border: solid 2px #000000; }.flickr-yourcomment { }.flickr-frame { text-align: left; padding: 3px; }.flickr-caption { font-size: 0.8em; margin-top: 0px; } As if it's not enough that we're notoriously bad at eating our vegetables...