Cranberry Eggnog Scones

 

Cranberry Eggnog Scones

(8 servings)

 

Ingredients:

2 cups Self-Rising Flour

½ tsp. Nutmeg

1 cup Eggnog

¼ cup Dried Cranberries, chopped

1 tsp. Turbinado Sugar (optional)

Directions:

In a large mixing bowl, combine flour and nutmeg.  Add eggnog and stir gently with a fork until incorporated.  Fold in the cranberries.  Dough will be sticky.  Place parchment paper on a rimmed baking sheet.  Wet hands and move dough to the parchment paper.  Pat into a 10-inch circle.  If using the sugar, sprinkle it over the dough now.  Spray the blade of a serrated knife with cooking spray.  Now score the dough into 8 wedges.  Place in a pre-heated 450-degree oven and bake for 20 minutes and top is beginning to turn golden.  Let cool in pan for 5 minutes.  Then transfer to a rack.  When cooled enough, cut into 8 wedges and serve.

Notes:              Wetting your hands will help keep the dough from sticking to you.  May need to wet them more than once during the process.

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Oatmeal Scones

 

Oatmeal Scones

(12 servings)

 

Ingredients:

3 cups plus 2 tbsp. All-Purpose Flour

1 cup Oats

½ cup plus 2 tbsp. Sugar

1¼ tsp. Salt

1¼ tsp. Baking Soda

2½ tsp. Baking Powder

10 oz. Unsalted Butter, very cold and diced

¾ cup Buttermilk

Directions:

In a large bowl, combine flour, oats, sugar, salt, baking soda and baking powder.  Now cut in butter mixing until it crumbles.  Add buttermilk and mix until dough comes together.  Place dough on a floured surface and roll out to a thickness of ¾ inch.  Cut in circles or triangles.  Reshape dough if cutting circles and continue.  You should have a dozen.  Place on a rimmed baking sheet that’s covered with parchment paper spacing them in 4 rows of 3.  Place in a pre-heated 350-degree oven for 20 minutes or until golden brown.

Notes:              You could add a half cup of dried cherries or cranberries chopped up a little.

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Have you tried Scones?

Scones are a British dish.  They enjoy them at breakfast and at Teatime.  Usually, they come in the shape of triangles, circle or wedges.  They are mostly sweet to some degree.

They are denser than a muffin and go well with jam.  If you have not ever tried one, you should take the plunge and give it a try.  I’d say buy one first before trying to make them.  You do want to like them before taking the time to make them.

This week we have “Oatmeal Scones” on Wednesday and “Cranberry Eggnog Scones” on Thursday.

Enjoy.  Until next time, “Happy Cooking” and please share our link with others.  Thanks.

Chicken Skillet Pot Pie

 

Chicken Skillet Pot Pie

(6 servings)

 

Ingredients:

1 tbsp. Olive Oil

1 medium Onion, chopped

2 stalks Celery, chopped

1 lb. Boneless Skinless Chicken Breasts, chopped

½ tsp. Salt

¼ tsp. Black Pepper

¼ tsp. Red Pepper Flakes

1 tsp. Fresh Thyme

2 cups Frozen Peas and Carrots

2 medium Potatoes, peeled and diced

1 can (10½ oz.) Cream of Mushroom Soup

½ cup Chicken Broth

1 tbsp. Fresh Parsley, chopped

1 sheet Puff Pastry

1 large Fresh Egg

Directions:

In a 10½ inch skillet, warm olive oil over medium heat.  Add the onion and celery cooking 3 minutes or until onion is soft and translucent stirring as needed.  Add chicken, salt, pepper, red pepper and thyme stirring together and cooking 5 more minutes or until chicken is no longer pink.  Stir in the peas and carrots plus the potatoes.  Cook another 5 minutes before adding the soup and broth.  Cook 5 more minutes and then stir in the parsley.  Remove from the heat.  Cover the skillet with the puff pastry sheet tucking in the edges.  Beat egg in a small bowl and add egg wash to the puff pastry.  Cut a couple of slits in the center and place in a pre-heated 350-degree oven for 45 minutes or until golden brown.  Let it rest 5-10 minutes before serving.

Notes:              For a creamier filling use 2 cans of cream of mushroom soup.

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Mama's Chicken Pie

 

Mama’s Chicken Pie

(4-5 servings)

 

Ingredients:

3 large Boneless Skinless Chicken Breasts

1 can (10½ oz.) Cream of Chicken Soup

1½ cans (10 ½ cream of chicken soup) Chicken Broth

¼ tsp. Salt

½ tsp. Black Pepper

2 (9½ inch) Frozen Pie Crust, thawed

2 tbsp. Unsalted Butter

Directions:

Place chicken in a pot and cover with water.  Bring to a boil and cook until done.  Remove chicken and let cool 15 minutes and then chop it up.  In a mixing bowl, combine soup, broth, salt and pepper well.  Add chicken and combine.  Spray a 9x9 baking dish and spread half the chicken mixture in baking dish.  Cut the pie crust into strips and cover chicken mixture.  Dot the strips with 1 tbsp. of the butter.  Place in a pre-heated 400-degree oven for 25 minutes.  Remove and spoon remaining chicken mixture over the baked pie crust.  Cut second pie crust into strips and place over chicken mixture as you did before.  Dot with remaining butter.  Place back in the pre-heated oven and bake another 25 minutes or until golden brown.  Remove from oven and let rest 5-10 minutes before serving.

Notes:              You could add a can of mixed vegetables, drained, to the chicken mixture if you want vegetables in your chicken pie.

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Chicken Pie, Two-ways

 Coming into fall, pot pies come to mind.  They’re a great comfort food that can be made with chicken, beef, lamb or seafood.  Today we have a couple of different chicken examples.

I say different because neither one is really traditional.  One has no vegetables and the other uses a skillet to bake it in.  But they are tasty and satisfying.

So, Wednesday will have “Mama’s Chicken Pie” to try.  Then on Thursday, we’ll give “Chicken Skillet Pot Pie” the stage.

Remember you can always change things up a little.  Just use your imagination.

Until next time, “Happy Cooking” and please help spread these recipes and the 900 plus others on this food blog.  Thanks.