Recipes

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Comment by Michele Senitzer on February 1, 2012 at 9:41am

I am definitely doing this

Comment by aris on February 1, 2012 at 9:11am

It's getting into SPring Garlic season.  I grab an enormous bagful and dump it into the Slow Cooker with olive oil 2 - 4 inches up from the garlic, then cook on LOW for 2 - 4 hours, stirring when I remember. 

Result: Garlic Oil magnificent on EVERYTHING and Roasted Garlic spread good enough to want to bathe in.  *drools*

Comment by Pasha on August 29, 2011 at 8:56pm

Blackberry Scones

Here's a great recipe for all you berry foragers. Originally from AllRecipies.com

Blackberry (or Strawberry) Scone Ingredients

• 1 cup ripe blackberries (or strawberries) - cleaned, hulled and diced
• 1 teaspoon vanilla extract
• 1/2 cup light cream
• 2 cups all-purpose flour
• 1/3 cup white sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 1 1/2 teaspoons lemon zest
• 6 tablespoons cold unsalted butter

Directions

1. Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
2. Place diced strawberries on paper towels to absorb liquid. Combine the cream with the vanilla extract in a small pitcher, and set aside.
3. Whisk the flour, sugar, baking powder, salt, nutmeg, and lemon zest together in a mixing bowl. Cut the cold butter into chunks and add to the flour mixture. Use a pastry blender to cut in butter until mixture resembles coarse, pea-sized crumbs. Stir in strawberries, and gently toss ingredients. Make a hole in the middle of the flour mixture; pour cream mixture into the hole. Quickly stir dough together until just blended. Allow dough to rest 2 minutes.
4. Turn dough out onto a lightly floured work surface; and knead until smooth and satiny, 4 to 5 minutes. Transfer dough to prepared baking sheet and pat into an 8-inch round. Use a serrated knife to cut the round into 8 wedge-shaped pieces. Separate wedges on the baking sheet, leaving at least 1/2 inch space between each.
5. Bake in preheated oven until tops are light brown and crusty, 16 to 18 minutes. Transfer to a wire rack, and cool 20 minutes before serving.

Nutritional Information 

Amount Per Serving  Calories: 255 | Total Fat: 11.5g | Cholesterol: 32mg

Comment by Freya Gereke on July 19, 2011 at 11:36am

Not a recipe per se, but I wrote a bit about baking with sourdough at Peculiar Purls this week.

Comment by Freya Gereke on July 3, 2011 at 12:31am

I did, thanks, Michele. Hopefully it'll be big enough to use some of in a few days. :]

Comment by Michele Senitzer on July 1, 2011 at 10:08pm

Hi Freya,

Did you get your sourdough starter? If not, I have some!

Comment by Freya Gereke on June 29, 2011 at 3:20pm

Does anyone have a sourdough starter they'd be willing to share?

Comment by Michele Senitzer on March 26, 2011 at 9:27am

Orangecello...coming soon!