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Cranberry Orange Scones

Cranberry Orange Scones
Cranberry Orange Scones
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Cranberry Orange Scones

Cranberries, oranges and scones three great tastes, that combine to go together even better.

There are three different ways to prepare this recipe.  The first is with chopped fresh or frozen cranberries.  This will produce a fairly tart scone which some people may not like.  To sweeten it a little, you can cook the berries in a simple syrup until they burst then drain and finish the recipe.  Most likely however for the majority of people using a dried cranberry chopped fine will work best.

Ingredients for Cranberry Orange Scones

  1. ½ cup buttermilk ( you can use whole or half&half)
  2. ¼ cup fresh orange juice
  3. Zest of one large orange
  4. 1 package of dried cranberries chopped
  5. 1 egg beaten
  6. 2 cups of flour sifted
  7. 2 Tbs sugar
  8. 1 Tbs + 1 tsp baking powder
  9. ½ tsp salt
  10. 1/3 cup of chilled butter cut into cubes=5 1/3 Tbs

Directions for Cranberry Orange Scones

Set oven at 425° with the rack in the center of the oven.

Sift  the flour, sugar, salt and baking powder into a bowl.  Add the cubed butter and with a pastry cutter cut the butter into the the mixture until you have the consistency of corn meal.

You can also come into the 21st century and use a food processor for these first steps.  Simply add the dry ingredients to the bowl of the processor and add the butter and with the blade attachment pulse until you have the desired consistency, then place into a bowl and continue.

 Now add the milk, OJ, egg, zest and cranberries and stir only until no raw flour shows.

Turn the dough out on to a lightly floured surface and very gently knead no more than 15 times.

Cut the dough in half and form each half into a ball and flatten out into a round and cut each round into 6 equal pie shaped pieces.

Place on to a lightly greased sheet pan and bake in the center of the oven for approximately 12 minutes until they have risen and are lightly golden brown,

Serve warm.

 

Here are a few items to help make this recipe:
https://www.amazon.com/Orblue-Pastry-Cutter-Stainless-Steel/dp/B00SHJE4XU/ref=as_li_ss_tl?s=kitchen&ie=UTF8&qid=1488048258&sr=1-1-spons&keywords=pastry+cutter&psc=1&linkCode=ll1&tag=rantsravesa06-20&linkId=77e67e43d79a34206e876fb06a657148
https://www.amazon.com/Pastry-Scraper-Cutter-Professional-Stainless/dp/B00X4FTDS8/ref=as_li_ss_tl?s=kitchen&ie=UTF8&qid=1488048307&sr=1-2-spons&keywords=pastry+cutter&psc=1&linkCode=ll1&tag=rantsravesa06-20&linkId=70f5e3702b4422979d5f11f1e540260c

 

 

The Official Taste Tester
The Official Taste Tester

 

 

 

 

 

 

As a dedicated S.A.P.P. I am a scones purist at heart. Plain with melted butter and a sweet jam are to “die for”.   These will do in a pinch but are appreciated by the 2 legged scotties more than I!  But you can’t beat a scone no matter what for breakfast so 5 paws.

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Cranberry Orange Scones

Cranberry Orange Scones

Ingredients

  1. ½ cup buttermilk ( you can use whole or half&half)
  2. ¼ cup fresh orange juice
  3. Zest of one large orange
  4. 1 package of dried cranberries chopped
  5. 1 egg beaten
  6. 2 cups of flour sifted
  7. 2 Tbs sugar
  8. 1 Tbs + 1 tsp baking powder
  9. ½ tsp salt
  10. 1/3 cup of chilled butter cut into cubes=5 1/3 Tbs

Instructions

  1. Set oven at 425° with rack in the center of the oven.
  2. Sift the flour, sugar, salt and baking powder into a bowl. Add the cubed butter and with a pastry cutter cut the butter into the the mixture until you have the consistency of corn meal. Now add the milk, OJ, egg, zest and cranberries and stir only until no raw flour shows.
  3. Turn the dough out on to a lightly floured surface and very gently knead no more than 15 times.
  4. Cut the dough in half and form each half into a ball and flatten out into a round and cut each round into 6 equal pie shaped pieces.
  5. Place on to a lightly grease sheet pan and bake in the center of the oven for approximately 12 minutes until they have risen and are lightly golden brown,
  6. Serve warm.
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Hazelnut Linzer Tart Cookies

 
Hazelnut Linzer Tart Cookies
Hazelnut Linzer Tart Cookies

 

 

 

 

 

 

Hazelnut Linzer Tart Cookies

Linzer Tart Cookies are a Christmas tradition and these with Hazelnuts are sure to become one of your families favorites.  They do take a bit of work and time but the end result is certainly worth it.

This recipe will make about 4 dozen cookies with a 2½” diameter cookie cutter.  The only special equipment you will need is either a corresponding smaller cookie cutter or an aspic cutter to  make a hole in the top cookies and a small fine mesh strainer to sprinkle the powdered sugar.

Ingredients for Hazelnut Linzer Tart Cookies
  1. 6oz Hazelnuts finely chopped
  2. 1 cup dark brown sugar
  3. 5 cups all purpose flour
  4. ½ tsp salt
  5. 1 tsp baking powder
  6. ¼ tsp ground cinnamon
  7. 2 cups= 1# butter softened
  8. 2 eggs
  9. 2 tsps vanilla
  10. 2/3-1 jar red raspberry preserves with seeds
  11. 2-3 Tbsps brandy or Cognac (optional)
  12. ½ cup (appox.) powdered sugar

Directions for Hazelnut Linzer Tart Cookies

If using whole hazelnuts, place them on a baking sheet and bake at 350º for about 8-10 minutes until the skins begin to loosen.  Place them onto a kitchen towel and rub them together to remove the skins, then allow to cool.

In a bowl combine the flour, baking powder, cinnamon and salt and whisk to combine.

In a food processor place the nuts and ½ cup of the brown sugar and pulse until the nuts are finely ground.

In a mixer with a paddle attachment place the butter and the remaining brown sugar and cream until mixture is light and fluffy.  With the mixer on low add the nuts and beat to combine thoroughly, then add the eggs one at time combining them completely before adding the second.  Now add the vanilla.  Once all are combined begin to add the flour until all in incorporated completely.

Roll the dough out and form into a large ball and cut into 4 equal portions.  Roll each quarter into a ball and flatten into a round.   Wrap each round with plastic wrap and place in the refrigerator for about an hour until it begins to firm up.

Preheat oven to 350º

Take one to the quarters and place between two sheets of wax paper and roll out to about an 1/8″ thick.  Cut out the shapes you are using and place on an ungreased baking sheet or one with a silpat.  Use the smaller cutter to remove the center of half the cookies.

Bake for about 15 minutes in the center of the oven, until the cookies begin to lightly brown on the edges.  Remove from the oven and allow to cool completely.

Repeat with the other three rounds.  If the dough becomes to warm to work with form into a ball rewrap and place in the refrigerator for about ½ hour.

For the Fillimg:

In a small sauce pan place about 2/3 of the jar of preserve and 2 Tbsps of brandy and bring up to medium heat and stir to fully combine.

Place about a teaspoon of preserve on the flat side of the whole cookies.

Dust the top cookies (with the cutout) with the powdered sugar once they are completely cooled and place each carefully on top of the preserve covered cookies. press lightly and allow the preserve to cool and firm up.

Store in an air tight container in layers with wax paper in between.

 

Here are a few items to help make this recipe:
https://www.amazon.com/dp/B01M8NIGA4/ref=as_li_ss_tl?pf_rd_m=ATVPDKIKX0DER&pf_rd_p=2329824862&pf_rd_r=RDCMDRPEYE8BK9SN64KS&pd_rd_wg=xU3Ej&pf_rd_s=desktop-rhs-carousels&pf_rd_t=301&pd_rd_w=WRgc8&pf_rd_i=snowflake+cookie+cutters&pd_rd_r=29CXPJXYY4PYY1MS36S0&psc=1&linkCode=ll1&tag=rantsravesa06-20&linkId=108ff72fc9db774bfd5d1c0ccf19dec6
https://www.amazon.com/Silpat-Premium-Non-Stick-Silicone-Baking/dp/B01HKALEC0/ref=as_li_ss_tl?s=kitchen&ie=UTF8&qid=1482086160&sr=1-1-spons&keywords=silpat&psc=1&linkCode=ll1&tag=rantsravesa06-20&linkId=8c12f9721e348648bb4778333c0e1ed9

 

 

The Official Taste Tester
The Official Taste Tester

 

 

 

 

 

 

They are fruity and taste fine, but at this time of year a S.A.P.P. such as I has only thoughts of Scottish Shortbread Cookies, but in a pinch these will do. 5 paws

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Hazelnut Linzer Tart Cookies

Hazelnut Linzer Tart Cookies

Ingredients

  1. 6oz Hazelnuts finely chopped
  2. 1 cup dark brown sugar
  3. 5 cups all purpose flour
  4. ½ tsp salt
  5. 1 tsp baking powder
  6. ¼ tsp ground cinnamon
  7. 2 cups= 1# butter softened
  8. 2 eggs
  9. 2 tsps vanilla
  10. 2/3-1 jar red raspberry preserves with seeds
  11. 2-3 Tbsps brandy or Cognac (optional)
  12. ½ cup (appox.) powdered sugar

Instructions

  1. If using whole hazelnuts, place them on a baking sheet and bake at 350º for about 8-10 minutes until the skins begin to loosen. Place them onto a kitchen towel and rub them together to remove the skins, then allow to cool.
  2. In a bowl combine the flour, baking powder, cinnamon and salt and whisk to combine.
  3. In a food processor place the nuts and ½ cup of the brown sugar and pulse until the nuts are finely ground.
  4. In a mixer with a paddle attachment place the butter and the remaining brown sugar and cream until mixture is light and fluffy. With the mixer on low add the nuts and beat to combine thoroughly, then add the eggs one at time combining them completely before adding the second. Now add the vanilla. Once all are combined begin to add the flour until all in incorporated completely.
  5. Roll the dough out and form into a large ball and cut into 4 equal portions. Roll each quarter into a ball and flatten into a round. Wrap each round with plastic wrap and place in the refrigerator for about an hour until it begins to firm up.
  6. Preheat oven to 350º
  7. Take one to the quarters and place between two sheets of wax paper and roll out to about an 1/8" thick. Cut out the shapes you are using and place on an ungreased baking sheet or one with a silpat. Use the smaller cutter to remove the center of half the cookies.
  8. Bake for about 15 minutes in the center of the oven, until the cookies begin to lightly brown on the edges. Remove from the oven and allow to cool completely.
  9. Repeat with the other three rounds. If the dough becomes to warm to work with form into a ball rewrap and place in the refrigerator for about ½ hour.
  10. In a small sauce pan place about 2/3 of the jar of preserve and 2 Tbsps of brandy and bring up to medium heat and stir to fully combine.
  11. Place about a teaspoon of preserve on the flat side of the whole cookies.
  12. Dust the top cookies (with the cutout) with the powdered sugar once they are completely cooled and place each carefully on top of the preserve covered cookies. press lightly and allow the preserve to cool and firm up.
  13. Store in an air tight container in layers with wax paper in between.
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Banana Bread

Banana Bread
Banana Bread

 

 

 

 

 

 

Banana Bread

The junior member of the clan is graduating to real food.  We thought that we could try some mashed bananas but we didn’t get around to it, and I ended up with four bananas going brown.  Not one to waste food if we can help it, I jumped into action and pulled out a recipe for Banana Bread.

Ingredients for Banana Bread

  1. 4 overripe bananas
  2. ½ cup butter softened
  3. 1 cup dark brown sugar
  4. 2 whole eggs
  5. 2 cups all purpose flour
  6. 2 tsp baking powder
  7. pinch of salt
  8. ½ – 1 cup toasted almonds slivers

Directions for Banana Bread

Preheat oven to 350º

Lightly grease a loaf pan

In a mixer on low speed cream the butter and sugar.  When well blended add the bananas and mix until they are completely mashed and incorporated.

Add the eggs one at a time waiting until the first is fully combined.

In a bowl mix the flour, baking powder and salt and with mixer on slow gradually add the dry ingredients until everything is combined.

With the mixer still on low add the almonds. when fully combined pour into the greased loaf pan and set in the middle of the oven and bake for about 60 minutes until a toothpick comes out of the center clean.  Place a sheet pan on a rack below the bread rack as it may leak some of the grease as it rises.

When fully baked place on a wire rack to cool slightly, then remove from the pan turn loaf upright and allow to cool completely on the wire rack.

 

Here are a few items to help make this recipe:
https://www.amazon.com/Pyrex-Basics-1-5qt-Loaf-Dish/dp/B00FN3M1RE/ref=as_li_ss_tl?s=kitchen&ie=UTF8&qid=1466628296&sr=1-6&keywords=loaf+pan&linkCode=ll1&tag=rantsravesa06-20&linkId=013cd1530a7dcb6485b95a2f2fd7cbf3
https://www.amazon.com/KitchenAid-KF26M22SR-6-Qt-Professional-Design/dp/B00JPNOZDG/ref=as_li_ss_tl?s=kitchen&ie=UTF8&qid=1466628356&sr=1-14&keywords=kitchen+aid+mixer&linkCode=ll1&tag=rantsravesa06-20&linkId=cedc78323308271175b9b62177d6313c

 

The Official Taste Tester
The Official Taste Tester

 

 

 

 

 

 

 

I’m not sure about this recipe, it was OK I guess, but put butter on anything and I’ll eat it.  I wouldn’t want it every day, so I guess reluctantly it’s only a pup 3 paw review.  Everyone else seemed to enjoy though!

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Banana Bread

Banana Bread

Ingredients

  1. 4 overripe bananas
  2. ½ cup butter softened
  3. 1 cup dark brown sugar
  4. 2 whole eggs
  5. 2 cups all purpose flour
  6. 2 tsp baking powder
  7. pinch of salt
  8. ½ - 1 cup toasted almonds slivers

Instructions

  1. Preheat oven to 350º
  2. Lightly grease a loaf pan
  3. In a mixer on low speed cream the butter and sugar. When well blended add the bananas and mix until they are completely mashed and incorporated.
  4. Add the eggs one at a time waiting until the first is fully combined.
  5. In a bowl mix the flour, baking powder and salt and with mixer on slow gradually add the dry ingredients until everything is combined.
  6. With the mixer still on low add the almonds. when fully combined pour into the greased loaf pan and set in the middle of the oven and bake for about 60 minutes until a toothpick comes out of the center clean. Place a sheet pan on a rack below the bread rack as it may leak some of the grease as it rises.
  7. When fully baked place on a wire rack to cool slightly, then remove from the pan turn loaf upright and allow to cool completely on the wire rack.
Schema/Recipe SEO Data Markup by Yummly Rich Recipes
https://www.rantsravesandrecipes.com/banana-bread/

 

 

If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site.  It doesn’t cost you anything and we profit from the ads and purchases .  

Please help us keep our blog going by letting your friends know we’re here and by checking out the links on our front page.

copyright © rantsravesandrecipes 2016 all rights reserved