Monday, September 13, 2010

JAM! JAM! JAM!

Pumpkin Scones


Scones


Powderered Sugar Glazze


Spiced Glaze



  1. 2 Preheat oven to 425 degrees F. Lightly oil a baking sheet or line with parchment paper.
  2. 3 Combine flour, sugar, baking powder, salt, and spices in a large bowl. Using a pastry knife, fork, or food processor, cut butter into the dry ingredients until mixture is crumbly and no chunks of butter are obvious. Set aside.
  3. 4 In a separate bowl, whisk together pumpkin, half and half, and egg. Fold wet ingredients into dry ingredients. Form the dough into a ball.
  4. 5 Pat out dough onto a lightly floured surface and form it into a 1-inch thick rectangle (about 9 inches long and 3 inches wide). Use a large knife or a pizza cutter to slice the dough twice through the width, making three equal portions. Cut those three slices diagonally so that you have 6 triangular slices of dough. Place on prepared baking sheet.
  5. 6 Bake for 14?16 minutes. Scones should begin to turn light brown. Place on wire rack to cool.
  6. 7 TO MAKE THE PLAIN GLAZE:.
  7. 8 Mix the powdered sugar and 2 tbsp milk together until smooth.
  8. 9 When scones are cool, use a brush to paint plain glaze over the top of each scone.
  9. 10 AS THAT WHITE GLAZE FIRMS UP, MAKE THE SPICED ICING:.
  10. 11 Combine the ingredient for the spiced icing together. Drizzle this thicker icing over each scone and allow the icing to dry before serving (at least 1 hour). A squirt bottle works great for this, or you can drizzle with a whisk.

Corn Salsa

Corn Salsa

1 can drained corn
1 can drained black-eyed peas
1 can pinto beans
2 chopped tomatoes
1/2 bunch of chopped cilantro
1-2 bunches of chopped green onions
1 envelope good seasons Italian dressing mix-(made to directions)
(1/2 c. vinegar, 1/4 c. oil, 1/4 c. water)
Add 1-2 chopped avocados right before serving

Barbecue Pepper Jack Chicken


  • 4 boneless skinless chicken breast halves (6 ounces each)
  • 8 slices pepper Jack cheese
  • 1/4 cup barbecue sauce
  • 1/4 cup brown sugar
  • 1/4 cup ketchup
  • 1/4 cup Worcestershire sauce

Directions

  • Carefully cut a pocket in each chicken breast half. Fill with cheese; secure with metal or soaked wooden skewers.
  • Cook chicken, covered, over medium heat, basting frequently with barbecue sauce. Yield: 4 servings

Ziccini Bread, Mini Loafs


Multigrain Pancakes


  • 1/2 cup all-purpose flour
  • 1/2 cup whole wheat flour
  • 1/2 cup quick-cooking oats
  • 2 tablespoons brown sugar
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup plus 2 tablespoons fat-free milk
  • 2 eggs
  • 2 teaspoons canola oil
  • 2 teaspoons vanilla
  • 2 teaspoons cinnamon

Directions

  • In a large bowl, combine the first six ingredients. Combine the milk, egg substitute and oil; add to dry ingredients just until moistened.
  • Pour batter by 1/4 cupful onto a greased hot griddle. Turn when bubbles form on top; cook until the second side is golden brown. 8 pancakes.