Friday, November 23, 2012

Mediterranean Beef Skillet

2 1/2 C uncooked rotini pasta
1lb ground beef
1/2 t dried basil
1/2 t black pepper
14 oz can diced tomatoes with garlic and onion
8 oz can tomato sauce
7 oz bag baby spinach, coarsely chopped
2.5 oz can sliced black olives, drained
1/2 C crumbled herb flavored feta cheese

Prepare pasta according to package directions; drain. Cover and keep warm.
Meanwhile, brown beef in large skillet over medium high heat 5 minutes, stirring to break up meat. Drain fat. Stir in basil and pepper. Add tomatoes, tomato sauce, spinach and olives; mix well. Cook over medium heat 10 minutes. Stir in reserved pasta; cook 5 minutes or until heated through. Sprinkle with feta cheese.

Serves 4

Cream Cheese Scones

4 1/2 C flour
1/2 C sugar
4 t baking powder
2/3 C butter
3/4 C cream cheese
2 eggs
3/4 C milk

Mix the flour, sugar and baking powder in a bowl. Cut in the butter and cream cheese until it looks like little peas. Gently mix in the eggs and milk until a dough forms.  Split the dough in half and make 2 8 inch circles. Cut these into 8 wedges each and place on a parchment lined baking sheet. Bake at 350 for 15-20 minutes or until done.

You may add in up to 1 cup of your favorite fruit, chocolate chips or nuts.

Makes 16 scones

Snickerdoodle Muffins

2 1/4 C flour                            3/4 t baking powder
3/4 t baking soda                      3/4 t cream of tartar
1/2 t nutmeg                             1/2 t salt
1 C butter, softened                  1 C sugar
2 eggs                                      2 t vanilla
1 C sour cream                         1/4 C buttermilk
Topping:
2/3 C sugar
2 T cinnamon

Preheat oven to 350. Line muffin pan with liners. Whisk together dry ingredients. In another bowl cream butter and sugar until light and fluffy. Beat in eggs. Beat in vanilla. Beat in 1/2 of flour mixture. Beat in buttermilk and sour cream. Beat in remaining flour mixture. Using an ice cream scoop, drop dough 2 or 3 at a time into bowl of cinnamon/sugar. Sprinkle the sugar mixture then roll it around to coat it. Place in muffin pan. Sprinkle remaining sugar/cinnamon mixture on top. Bake 18-22 minutes or until done.

Makes 12-16 muffins

Glazed Doughnut Muffins

1/4 C butter, softened            1/4 t baking soda
1/4 C vegetable oil                 3/4 t nutmeg
1/2 C sugar                           1 t cinnamon
1/3 C brown sugar                 3/4 t salt
2 eggs                                   1 t vanilla
1 1/2 t baking powder            2 2/3 C flour
1 C milk
Glaze:
3 T butter, melted
3/4 t vanilla
1 C powdered sugar
2 T hot water

Preheat oven to 425. Line muffin pan with paper liners. In the bowl of a stand mixer, beat butter, vegetable oil and sugars till smooth. Beat in eggs, one at a time. With the mixer on low speed add baking powder, baking soda, nutmeg, cinnamon, salt and vanilla until just combined. Stir in flour alternately with milk until thoroughly combined. Spoon batter into 12 muffin cups and smooth tops. Bake until tops are pale golden and springy to the touch, 15 to 17 minutes. Cool muffins in the tin for 5 minutes, then transfer to wire rack and cool 10 minutes before glazing. To make the glaze, in a medium bowl mix together the melted butter, sugar, vanilla and hot water. Whisk until smooth. When muffins have cooled slightly, dip the muffin crown into the glaze and allow the glaze to harden. Once hardened, dip a second time and allow to harden then serve.

Warm Spiced Snickerdoodle Scones

1/2 cup sour cream                   1/2 t salt
1 egg                                        2 t cinamon
2 cups flour                              1/4 t nutmeg
1/2 cup sugar                            1/2 cup cold butter,cut
1/2 t baking soda                                   up in pieces
1 t baking powder                      1/8 t cream of tartar

Cinnamon/sugar topping:
1/4 cup sugar
1 1/2 t cinnamon

Spiced Glaze:
1 cup + 3 T powdered sugar      2 T milk
1/2 t cinnamon                          1/4 t nutmeg

Whisk sour cream and egg; set aside. Whisk together in food processor bowl flour, sugar, baking soda, baking powder, cream of tartar, salt, cinnamon and nutmeg. Add butter and toss with a fork to cover in flour mixture. Pulse until mixture looks like coarse cornmeal, about 10-12 pulses. Transfer mixture to a large mixing bowl. Add sour cream mixture; fold with a spatula until just combined. Transfer dough to lightly floured surface. Knead dough 6 to 8 times, until it just holds together. Shape into a 8 inch circle. Sprinkle with cinnamon/sugar mixture. With a sharp knife or pizza cutter, cut the dough into 8 wedges. Place wedges on parchment lined baking sheet and bake @ 350 for 15-18 minutes. While scones are cooling, make glaze. Combine all ingredients in a small bowl and mix until you achieve a thick icing. Drizzle over scones and serve.

8 scones.