>Orange Cranberry Scones

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Continuing my series of holiday recipes after the holiday – these, like the pecan cookies, can be made any time of year. They make a delicious addition to a holiday breakfast or brunch, but they don’t need to be reserved for Christmas. I’ve been so tired that I couldn’t make the goodies on Christmas morning itself; I put together a batch later in the week and made them again on New Year’s Day while we watched the Rose Bowl parade. Enjoy!

from Food in Jars blog


Food in Jars posted this as a Gift in a Jar format. I haven’t given it away yet, but I have made the recipe twice. Here it is!
To be layered in a pint jar:
1 1/2 cup whole wheat pastry flour (or all-purpose)
3 teaspoons baking powder
1/2 teaspoon sea salt (or regular salt)
Mix the zest of one orange with 1/4 cup sugar and add to jar.
Top with 1/2 cup dried cranberries. Possible substitutions include dried blueberries or raisins.

To bake the scones:
Mix contents of jar in medium mixing bowl.
Cut 1/4 cup (1/2 stick) of butter into the mixture.
Beat 1/2 cup buttermilk and 1 egg together. Add to mixture and stir to combine.
Once combined, turn onto baking sheet and pat into circle.
Cut into 8 wedges, but do not separate. A pizza cutter works well.
Bake at 400 degrees for 20-25 minutes, until golden on top.

Serve with jam or apple butter or drizzle with powdered sugar frosting.

Finding yet another recipe that calls for whole wheat pastry flour makes me determined to find it. That’s my task for the week: check out the local specialty stores and if they don’t have it, try Woodman’s!

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>Happy New Year: a year in First Days

>Let’s work backwards with the retrospective this year. Preparing this annual post is fun; finding out what was on my mind at the beginning of each month is fascinating.

November: Must have been a Tuesday. Another Apple Crisp!
October: Random Dental Thoughts If you’re wondering, I did call the doctor after my dentist appointment. The nurse thought my nitrous story was hilarious.
September: She Needs to Read – if you’re wondering about this student, she’s still around. Stability is no longer a foreign concept.
August: Math, Math, Math. August, and I was already preparing to teach. I’m more skilled at teaching reading and writing than I am math; the Math Institute was time well spent.
June: Rhubarb Dessert Yum. I have rhubarb in the freezer; maybe I should make this!
May: Seed Inventory! Oh, sigh, for a patch of dirt that isn’t frozen!
April: Hershey’s Basket Blog Hop A blog blast and a picture of baby Krumpet!
March: Creativity I’d rather Avoid What will they think of next? No, don’t answer that.
February: On Brahms, Life and Death, and Being There One of my most serious posts. If you read only one from 2010, make it this one.
I noticed that I rarely posted on the first of the month. What’s going on in my life at the turn of each month that makes it so hard to put up a post? The collection includes a few recipes, a couple of product reviews/ blog carnivals, and a lot of teacher posts. I predict 2011 will have a different focus; you’ll see why in a few days.

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>Pecan-Cinnamon Cookies

>I know, I hear you. Cookies after Christmas? Well, readers, that’s the way my life has been running lately. Sheer craziness, no time to even think or plan ahead. I’ve had this recipe sitting in the kitchen for two weeks, and I finally made it on Christmas Eve Day. The recipe says it makes 48 cookies, but I cut mine thicker and made about half that. They’re delicious.

Pecan-Cinnamon Cookies
1/2 cup (1 stick) butter
3/4 cup granulated sugar, divided
1/4 cup packed light brown sugar
1 large egg
1 teaspoon vanilla extract
1 1/4 cups whole wheat pastry flour (I used all-purpose this time)
1 teaspoon baking powder
1/4 teaspoon salt
1 cup finely chopped pecans
1 1/2 teaspoons cinnamon
In a bowl, use an electric mixer to beat the butter, 1/2 cup of the granulated sugar, and the brown sugar until creamy. Add the egg and vanilla and beat well.
In a medium bowl, combine the flour, baking powder, and salt, then add to the butter mixture. Beat on low speed until combined. Stir in the pecans.
Divide the dough in half and use lightly floured hands to shape each portion into a 6 inch log. Wrap each log in waxed paper and place in the freezer until firm: at least one hour.
Preheat oven to 350 degrees.
Unwrap the dough and let stand at room temperature for 5 minutes. On a shallow plate, combine the remaining 1/4 cup granulated sugar with the cinnamon. Roll the logs in the sugar mixture, then slice each into cookies. The directions say make the cookies 1/4 inch thick; I had to make mine thicker. They were crumbling like crazy.
Bake on an ungreased baking sheet for 10-12 minutes, or until lightly browned.
Serve with coffee, of course. Or milk.
Hints: I had pecan halves in the cupboard, so I put them in a ziploc bag and pounded them with a meat tenderizer. It worked beautifully and felt oh, so satisfying.
Readers, do you use whole wheat pastry flour? I’m finding it recommended by more and more cookbooks and blogs. My grocery store doesn’t carry it; where do you buy this kind of flour?

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>Holiday Mess!

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I must give credit to Judy Jeute at Royal Ranch for sharing this quote first. It fit our day beautifully.
“One of the most glorious messes in the world in the mess created in the living room on Christmas day. Don’t clean it up too quickly.” –Andy Rooney

Not messy enough? Here, see the big picture.
Amigo convinced me to leave all the wrapping paper and ribbons out for a while so the bunnies could have fun playing with them. I agreed, on one condition: he had to let me borrow his garbage truck.

Oh, okay. Seriously? We left the mess to the bunnies until Chuck’s parents called saying they were coming earlier than planned. Hectic clean-up time!
Merry Christmas to all who celebrate. I hope your family had many glorious messes.

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>Holiday Clutter

>Welcome to the O.K. Chorale, our humble home. Instead of the typical home tour with tree and fireplace et al, I’ll show you the clutter. It’s seasonal and festive, but I must admit the house is really, really cluttered. First, the cards. They go in a basket that’s decorated for the occasion. To the left you see a pot of rosemary – or maybe it’s thyme. Both are growing on top of the piano, despite the limited light of the solstice season.

On your way into the kitchen, look up. You’ll see these festive little items. Why don’t I use the mug for coffee? Because I have plenty in the cupboard, thank you very much.
To your right you’ll see a candy dish that Amigo bought me when he was young and a snowman candle. I don’t burn candles often, but this one is in a really cute holder.
If you’re brave enough to venture up to the master bedroom, you’ll see presents stacked in a corner. Why? Come on, people. We have bunnies! If we put the presents under the tree, the bunnies will open them before we do. They love tearing paper and boxes apart.
Even farther into the room, in my walk-in closet, a few more gifts are sitting up high on a shelf. You might notice the lack of fancy wrapping paper. One is wrapped in a re-used bag, but the rest use packing paper or other creative means. If you look closely enough, one gift is wrapped in a map.
So there you have it, folks, the holiday clutter at the home of Daisy and family!
I hope your weekend is full of peace and happiness. Merry Christmas, readers.

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>Brownie Mixes in a Jar

>There are two simple brownie mixes on my list; the ingredients for these two are almost always plentiful in my cupboards.

Angel Brownies
Ingredients for 1 Quart Jar
1 1/2 cups packed light brown sugar, divided
1 1/2 cups sifted flour, divided
4 oz. chocolate morsels
1/4 teaspoon salt
1 1/2 teaspoons baking powder
1 cup broken walnuts
Instructions for Jar:
1. In bottom of jar, pack 3/4 cup brown sugar.
2. Pour in 3/4 cup flour on top of brown sugar.
3. Add a layer of all chocolate morsels.
4. Put remaining 1/4 cup brown sugar in jar and pack down.
5. Add remaining flour, salt, and baking powder.
6. Pour walnuts on top and screw on lid.
Instructions for baking (include with gift tag):
3/4 cup (1 1/2 sticks) butter
2 extra large eggs
1 1/2 vanilla
1. Preheat oven to 350 degrees F.
2. While preheating, put butter in over-safe bowl and pplace in oven to melt.
3. Watch butter closely; remove from oven when butter melts and set aside to cool.
4. Pour all dry ingredients in jar into large mixing bowl.
5. Add eggs one at a time, stirring after each addition, and add vanilla.
6. Pour melted butter into mixture and mix well.
7. Prepare 8 x 8 inch baking pan with non-stick cooking spray.
8. Pour batter into pan and bake for about 30 minutes.
If you’re serving these at my house, you’ll make coffee, of course.
Blond Brownies
Ingredients for 1 Quart Jar:
1 1/2 cups packed brown sugar, divided
1/2 cup chocolate chips
1 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup chopped nuts
Instructions for Jar:
1. Pack 3/4 cup brown sugar in bottom of 1 quart wide-mouth jar.
2. Pour layer of chocolate chips and layer of flour, baking powder, and salt in that order.
3. Top with chopped nuts and screw lid on jar.
Hmmm…. misprint, perhaps? It doesn’t tell me where to put the rest of the brown sugar. I think I’ll pack it on top of the flour layer and top with the nuts.
Instructions for Baking: include with gift tag
1 1/2 cups butter
2 eggs, beaten
1 teaspoon vanilla
1. Preheat oven to 350. Pour ingredients from jar into large mixing bowl.
2. In small saucepan over low heat, melt butter, stirring constantly. Set aside to cool.
3. Beat eggs and add vanilla.
4. Pour butter into egg mixture and mix well.
5. Pour egg mixture into dry ingredients and mix well.
6. Prepare 9 x 9 inch baking pan with non-stick cooking spray.
7. Pour batter evenly into baking pan and bake at 350 for 25- 30 minutes.
Serve with milk for the kids and coffee for the grown-ups.
These two came from a book called Brownies in a Jar. It’s published by Cookbook Resources, LLC. I don’t know if it’s still available; this was a gift a few years ago. I use it every December and sometimes in between! Nope, this isn’t a sponsored post, either.

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>Cookie Mix in a Jar

>Every year I like to give my coworkers Gift in a Jar mixes. I have three recipe books for this kind of gift, so the biggest decision is – which mix? Most of the time I choose based on the ingredients already in my kitchen. This year it’s a toss-up between two: oatmeal cookies or brownies. Out of four gifts, I decided to give the cookie mix to those with children at home and the brownie mix to those without. The recipes have two parts: the mixes themselves and the instructions to bake them, which go on the gift tags.

Oatmeal, Raisin, & Spice Cookie Mix
1/2 cup raisins
1/2 cup sugar
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/2 cup brown sugar
2 cups all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
1 cup old-fashioned oats
Layer the ingredients in the order given into a wide-mouth 1-quart canning jar. Pack each layer in place before adding the next ingredient.
Attach a gift tag with the following mixing and baking directions.
1 jar Oatmeal, Raisin, & Spice Cookie Mix
1/2 Cup butter or margarine, softened
2 eggs, slightly beaten
1 teaspoon vanilla
Preheat the oven to 375 degrees F. In a large bowl, cream the butter, eggs, and vanilla. Add the Oatmeal, Raisin, & Spice cookie Mix and stir until the mixture is well blended. Drop by rounded tablespoonfuls onto greased cookie sheet. Bake for 10-12 minutes. Transfer to wire racks to cool.
from Gifts in a Jar: Cookies published by CQ Products in Waverly, IA
Disclaimer: no, this is not a sponsored post. I’ve had these books for years and I use them every holiday season. Ho-ho-ho; enjoy!

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>Chuck’s Black Bean Soup

>He heard it first on Wisconsin Public Radio courtesy of Zorba Paster on Your Health. Then he went online and found another variation that wasn’t quite as spicy. Finally, he made the recipe his own. Yes, like me, Chuck likes to play in the kitchen and modify recipes to fit our own family tastes. He served this as part of Thanksgiving dinner, but it’s a great soup for any cold or dreary winter day.

Chuck’s Black Bean Soup
Ingredients:
2 Tablespoons vegetable oil
3/4 cup white pearl onions, peeled
1/2 cup diced celery
1/2 cup diced carrots
3/4 cup green bell peppers
2 Tablespoons minced garlic
3 (15 oz.) cans black beans (He used Bush’s regular, plain style)
1 (15 oz.) can garbanzo beans
4 cups chicken stock
2 Tablespoons taragon vinegar (can substitute another vinegar if desired)
1 teaspoon chili powder
1/2 teaspoon cayenne pepper
1/2 teaspoon cumin
1/2 teaspoon salt
1/4 teaspoon hickory liquid smoke
Garnish: chopped green onions, sour cream
Directions:
1. Hear 2 Tablespoons of oil in a large saucepan over medium/low heat.
2. Add onion, celery, carrot, bell pepper, and garlic to the oil and simmer slowly for 15 minutes. Keep heat low wnough that the veggies don’t brown; be careful not to burn the garlic or it will be bitter.
3. While you cook the veggies, pour the garbanzo beans into a strainer and rinse them under cold water. Set aside.
4. Pour 3 cans of black beans into strainer and rinse under cold water.
5. Measure 3 cups of the drained and strained black beans into a food processor or blender with 1 cup of chicken stock. Puree on high speed until smooth.
6. When the veggies are ready, pour the pureed black beans, the whole beans (black & garbanzo), the rest of the chicken stock, and every other ingredient in the list (down to the liquid smoke) to the pot.
7. Bring mixture to a boil, then reduce heat and simmer uncovered for 50-60 minutes or until soup has thickened and all the ingredients are tender.
8. Pour mixture into crockpot and warm for 4 hours.
Chuck notes: Steps 1-7 can be done the day before and refrigerated overnight. He and Amigo did that Wednesday evening and warmed the soup in the crock pot while the turkey was cooking.
My opinion: delicious. This one’s a keeper. So is Chuck, for that matter.
And in other news, the winner of the Lulu photo book was Kim Moldofsky! Kim, I’ll send you more information soon. Congratulations!

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