Kitchen Hint of the Day!

October 1, 2020 at 6:00 AM | Posted in Kitchen Hints | 2 Comments
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Making Scones………………..

The secret to the flakiest scones is to start with cold ingredients — cold butter, cold eggs, and cold cream. Similar to making pie crust, using cold ingredients prevents the butter from melting before the scones are baked, leaving it instead to melt in the oven and create a super-flaky end result.

Diabetic Dish of the Week – APPLE AND HONEY SCONES

November 28, 2017 at 6:01 AM | Posted in diabetes friendly, Diabetic Dish of the Week, Diabetic Gourmet Magazine | Leave a comment
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This week’s Diabetic Dish of the Week is – APPLE AND HONEY SCONES. Start your morning off right with these Diabetic Friendly Scones! The recipe is from the Diabetic Gourmet Magazine web site which has a huge selection of Diabetic Friendly recipes for Appetizers, Soups, Main Courses, Dessert, and more! So check it out today, it’s one of my favorite sites. Enjoy and Eat Healthy! https://diabeticgourmet.com/

APPLE AND HONEY SCONES

Ingredients

2 cups all purpose flour
1/4 tsp salt
2 tsp baking powder
1/4 tsp baking soda
1 tsp ground cinnamon
1/4 tsp ground nutmeg
2/3 cup toasted wheat germ
1/3 cup margarine
1-1/4 cups finely chopped apple
1/2 cup skim milk
1/4 cup honey
Topping
1 tbsp toasted wheat germ
1/4 tsp ground cinnamon
1 tbsp sugar

Directions

1 – Preheat oven 400F. Lightly spray a large cookie heet with non-stick cooking spray. Handle the dough gently; overmixing the scones can make them tough.
2 – Combine flour, wheat germ, baking powder, spices, baking soda & optional salt. Cut in the margarine until mixture resembles coarse crumbs. Add combined apple, milk, and honey, mixing until dry ingredients are moistened.
3 – Turn dough out onto lightly floured surface; knead gently 5-6 times. Pat dough into a 9-inch circle. Mix together topping ingredients (1 tbsp wheat germ, 1/4 tsp cinnamon, and 1 tbsp sugar). Sprinkle over dough. Cut dough into 10 wedges. Place 1/2-inch apart on prepared cookie sheet. Bake 16-18 minutes, or until golden brown.

Recipe Yield: Servings: 10

NUTRITIONAL INFORMATION PER SERVING:
Calories: 223
Fat: 7 grams
Sodium: 270 milligrams
Protein: 5 grams
Carbohydrates: 36 grams
https://diabeticgourmet.com/diabetic-recipes/apple-and-honey-scones

The Difference Between Biscuits and Scones, Plus 6 Healthy Recipes

November 19, 2017 at 6:31 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website and Magazine (http://www.eatingwell.com/) its – The Difference Between Biscuits and Scones, Plus 6 Healthy Recipes. You’ll lve tis one, delicious and healthy Scones. Includes 6 Scone recipes; Chocolate-Cherry Scones, Morning Glory Scones, Lemon-Poppy Seed Scones, Ham and Cheese Scones, Smoked Salmon and Dill Scones, and Sun-Dried Tomato, Thyme and Asiago Scones. Enjoy and Eat Healthy!

 

So, what’s the difference between a scone and a biscuit? The answer generally boils down to one ingredient: eggs. Scones have them, biscuits don’t.
Other than that, the ingredients and process are pretty much the same. Both scones and biscuits are usually made with some combination of flour, baking powder or baking soda (or a combination of both), salt, sugar, milk or buttermilk, eggs (if you’re making scones) and a fat (butter, Crisco, lard). The dry ingredients are mixed together, the fat is “cut in” with a pastry cutter, two knives or your fingers, and the liquid is added until the dough just comes together. The dough is gently kneaded very briefly then cut into circles or triangles and baked………

You can click the link below to read the article and get all 6 healthy and delicious Scone recipes

http://www.eatingwell.com/article/285584/the-difference-between-biscuits-and-scones-plus-6-healthy-recipes/

Diabetes-Friendly Blueberry Recipes

August 9, 2017 at 5:11 AM | Posted in diabetes, diabetes friendly, Diabetic Living On Line | Leave a comment
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From the Diabetic Living Online website its Diabetes-Friendly Blueberry Recipes. If you are a fan of Blueberries, this one is for you! Delicious and Diabetic Friendly Blueberry recipes. Recipes like; Nectarine-Blueberry Crisp, Blueberry-Oat Muffins, and Blueberry Breakfast Scones. Find these and more all at the Diabetic Living Online website. http://www.diabeticlivingonline.com/

 

Diabetes-Friendly Blueberry Recipes

We look for any excuse to incorporate juicy, antioxidant-rich blueberries into our breakfasts, desserts, and snacks. Whether fresh or frozen, the tiny-but-mighty fruits are delicious tossed into your cereal or yogurt, blended into healthy smoothies, or baked into muffins, cakes, and bars. Here are our best diabetic recipes featuring one of the sweetest power foods: blueberries.

 

Nectarine-Blueberry Crisp

This nectarine and blueberry crumble is perfect for spring and summer, when both fruits are in season. One serving of the pistachio-topped treat contains only 166 calories…..

 

Blueberry-Oat Muffins

Who doesn’t love classic blueberry muffins? Our low-calorie version contains oats, making it an even more satisfying diabetic breakfast……

 

Blueberry Breakfast Scones

We gave these melt-in-your mouth scones sweet and tart flavor with blueberries and orange glaze. You won’t believe the café-worthy breakfast has only 171 calories per serving…….

 

* Click the link below to get all the Diabetes-Friendly Blueberry Recipes
http://www.diabeticlivingonline.com/diabetic-recipes/diabetes-friendly-blueberry-recipes

Diabetic Dish of the Week – Dried Cherry and Almond Scones

March 21, 2017 at 5:40 AM | Posted in CooksRecipes, diabetes, diabetes friendly, Diabetic Dish of the Week | Leave a comment
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This week’s Diabetic Dish of the Week is, Dried Cherry and Almond Scones. The recipe comes from the CooksRecipes website. The Cooks site has great selection of recipes to satisfy all tastes and cuisines. Check it out soon. Enjoy and Eat Healthy. http://www.cooksrecipes.com/index.html

 

 

Dried Cherry and Almond Scones

Simple to make, these satisfying scones are flavored with dried cherries and almond extract. Like any baking powder biscuit, they taste best if served while still warm, but will also freeze well and can be reheated in the microwave.

Recipe Ingredients:

1 large egg
1 large egg white
1/3 cup canola oil
1 cup Splenda® Granulated No Calorie Sweetener
1/2 cup buttermilk
1/2 teaspoon almond extract
1/3 cup nonfat dry milk
1 teaspoon baking powder
1/2 teaspoon baking soda
2 cups all-purpose flour
1 cup dried cherries, coarsely chopped
2 tablespoons granulated sugar (optional)

Cooking Directions:

1 – Preheat oven to 350°F (175°C). Spray a cookie sheet or jellyroll pan with baking spray and set aside.
2 – Mix the egg and egg white together in a large mixing bowl. Add canola oil, Splenda® Granulated Sweetener, buttermilk, almond extract and nonfat dry milk. Stir well. Add baking powder, baking soda and flour. Mix until just blended. Add dried cherries and stir until blended.
3 – Spoon 12 evenly sized mounds of batter onto the prepared baking sheet. Lightly sprinkle with sugar, if using.
4 – Bake in a preheated 350°F (175°C) oven for 10 to 15 minutes.
Makes 12 scones.

 

Nutritional Information Per Serving (1/12 of recipe; 1 scone): 210; Calories from Fat: 70; Total Fat: 7g; Saturated Fat: 1g; Cholesterol: 20mg; Sodium: 130mg; Total Carbs: 31g; Dietary Fiber: 1g; Sugars: 15g; Protein: 5g.
http://www.cooksrecipes.com/diabetic/dried_cherry_and_almond_scones_recipe.html

Our Best Muffin Recipes and To-Go Breakfast Favorites

January 19, 2017 at 11:12 AM | Posted in diabetes, diabetes friendly, Diabetic Living On Line | Leave a comment
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From the Daibetic Living Online website its – Our Best Muffin Recipes and To-Go Breakfast Favorites. Delicious and healthy Muffin, Cookies, Scones, Coffee Cake, recipes to start you day off. Find them all at the Diabetic Living Online website. Enjoy and Eat Healthy in 2017! http://www.diabeticlivingonline.com/

 

 
Our Best Muffin Recipes and To-Go Breakfast FavoritesDiabetic living logo

These healthy muffin recipes are perfect for a diabetic breakfast, plus we threw in breakfast cookies, scones, coffee cake, and breakfast bars to make your mornings even sweeter.

 

 

 

Half-and-Half Muffins

Chocolate for breakfast? Yes, please! But don’t let the chocolate chips fool you — these muffins are packed with whole grains and lower-fat ingredients to cut down the calories and carbs……

 
Almond Breakfast Cookies

Rather than reaching for a sugary breakfast pastry, plan ahead and bring one of these scrumptiously sweet, protein-packed breakfast cookies to eat instead……

 
Apple-Pumpkin Softies

Though these apple-and-pumpkin muffin tops are stocked with fall flavors, they’re moist and tasty enough to serve all year long……

 

 

* Click the link below to get all the – Our Best Muffin Recipes and To-Go Breakfast Favorites
http://www.diabeticlivingonline.com/diabetic-recipes/breakfast/our-best-muffin-recipes-to-go-breakfast-favorites

Diabetic Dish of the Week – Pistachio Cranberry Scones

December 16, 2015 at 5:55 AM | Posted in CooksRecipes, diabetes, diabetes friendly, Diabetic Dish of the Week | 3 Comments
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This week’s Diabetic Dish of the Week is Pistachio Cranberry Scones. Just the name, Pistachio Cranberry Scones, sets your taste buds watering. A perfect combo of Pistachios and Cranberries! You can find this recipe on the CooksRecipes website, while there check out the selection of all their healthy and delicious recipes. http://www.cooksrecipes.com/index.html

 
Pistachio Cranberry Scones

Enjoy scones at breakfast or teatime with butter or jam.Cooksrecipes 2

Recipe Ingredients:

3 cups all-purpose flour
1 1/2 teaspoons cream of tartar
3/4 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon orange zest
6 tablespoons butter
1/3 cup Splenda® Granulated No Calorie Sweetener
3/4 cup 1% low-fat milk
1/2 cup dried cranberries
1/2 cup chopped pistachio nuts

Cooking Directions:

1 – Preheat oven to 425°F (220°C). Spray a cookie sheet with vegetable cooking spray.
2 – Combine flour, cream of tartar, and soda, salt and orange rind in a large bowl; cut in butter with a pastry blender until mixture is crumbly.
3 – Add Splenda® Granulated Sweetener and milk to dry ingredients, stirring just until dry ingredients are moistened. Stir in cranberries and pistachio nuts.
4 – Pat dough to a 3/4-inch thickness on a lightly floured surface. Cut scones with a 2 1/2-inch round biscuit cutter, and place on cookie sheet.
5 – Bake for 12 to 15 minutes or until lightly browned.
Makes 14 scones.

Nutritional Information Per Serving (1/14 of recipe; 1 scone): Calories: 190; Calories from Fat: 70; Total Fat: 7g; Saturated Fat: 3g; Cholesterol: 15mg; Sodium: 230mg; Total Carbs: 26g; Dietary Fiber: 2g; Sugars: 4g; Protein: 4g.

http://www.cooksrecipes.com/diabetic/pistachio_cranberry_scones_recipe.html

Quick Breads – Classic Scones

March 1, 2015 at 6:35 AM | Posted in Cooking Light | Leave a comment
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Another good one from Cooking Light! http://www.cookinglight.com/

 

 

Classic Scones
These barely sweet scones are delicious with strawberry jam. Try substituting other dried fruits, such as cranberries or blueberries, for the currants.

Cooking Light OCTOBER 2006Cooking Light

Yield: 12 servings (serving size: 1 scone)
Ingredients
2 cups all-purpose flour (about 9 ounces)
3 tablespoons granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
5 tablespoons chilled butter, cut into small pieces
1/2 cup fat-free milk
1/4 teaspoon vanilla extract
1 large egg white
1/3 cup dried currants
2 teaspoons fat-free milk
2 teaspoons turbinado or granulated sugar
Preparation
Preheat oven to 425°.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, 3 tablespoons granulated sugar, baking powder, and salt in a bowl; stir with a whisk. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal.

Combine 1/2 cup milk, vanilla, and egg white in a bowl. Add milk mixture to flour mixture, stirring just until moist (dough will be soft). Turn dough out onto a lightly floured surface. Sprinkle surface of dough with dried currants. With floured hands, knead 4 times or just until the currants are incorporated.

Pat dough into an 8-inch circle on a baking sheet lined with parchment paper. Cut dough into 12 wedges, cutting into, but not through, dough. Brush 2 teaspoons milk over surface of dough; sprinkle with 2 teaspoons turbinado sugar. Bake at 425° for 17 minutes or until golden. Serve warm, or cool on a wire rack.

Nutritional Information
Amount per serving
Calories: 149 Calories from fat: 30% Fat: 5g Saturated fat: 3g Monounsaturated fat: 1.3g Polyunsaturated fat: 0.3g Protein: 3g Carbohydrate: 23.4g Fiber: 0.8g Cholesterol: 13mg Iron: 1.2mg Sodium: 203mg Calcium: 56mg

 
http://www.myrecipes.com/recipe/classic-scones

Low-Calorie Muffin Recipes & Low-Calorie Scone Recipes

February 15, 2014 at 9:07 AM | Posted in Eating Well | 3 Comments
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Muffins and Scones to go, from the Eating Well website!

 

Healthy recipes for grab-and-go muffins and scones.Eating Well
Our healthy muffin recipes and scone recipes are a satisfying breakfast for 350 calories or less. Whether you’re baking fresh muffins on the weekend or are looking for a quick and easy breakfast to grab and go, our low-calorie muffin and low-calorie scone recipes are the perfect healthy breakfast.

 
Lemon-Cranberry Muffins
These lemony cranberry-studded muffins crunch lightly with cornmeal and are topped with a kiss of sugared lemon zest. They’re great warm from the oven, but also keep well for a few days and freeze beautifully…..

 
Maple Nut & Pear Scones
Delicate pears, pecans and maple flavor make these scones really special. Our makeover of this tender, flaky breakfast pastry uses reduced-fat cream cheese, canola oil and just a touch of butter to replace 1 1/2 sticks of butter. The addition of rolled oats and whole-wheat pastry flour boosts fiber and enhances the nutty flavor. For more fruit intensity, serve with pear butter…..

 

 

* Click the link below to get all the Low-Calorie Muffin Recipes & Low-Calorie Scone Recipes

 

http://www.eatingwell.com/recipes_menus/recipe_slideshows/low_calorie_muffin_recipes_low_calorie_scone_recipes?sssdmh=dm17.721812&utm_source=EWDNL&esrc=nwewd021014

Kitchen Hint of the Day!

July 7, 2013 at 10:07 AM | Posted in baking, Kitchen Hints | Leave a comment
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When baking, it is important that all the ingredients be blended well, without being mixed too much. If you need to sift flour, add the other dry ingredients (such as leavening and salt) to the flour before you sift.

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