Wednesday, April 17, 2013

Mom's Scones (A.K.A. Utah Scones) with Honey Butter

recipe from Make It Do via Pinterest

These scones are so delicious. I almost can't find the words to tell you. They are just the perfect amount of crunchy on the outside and warm and tender on the inside.  I remember eating scones similar to these when I was little, but haven't made them since I've been doing the cooking. Why?  I don't know. It's crazy!  They are so good.  This recipe is definitely a keeper. 

For those of you who are thinking that these don't look anything like the English scones you are used to seeing when hearing "scones," you are right. Where English scones are baked and more like a sweet biscuit, these scones are fried and made with yeast dough. Try them. They are wonderful!  You can top them with honey butter, honey, syrup, jam, powdered sugar, use them as a fry bread for Navajo tacos. The possibilities are seemingly endless!  Can you tell I am a fan!?

Okay, here's the recipe!

1 cup warm water
1 cup warm milk
1 Tablespoon dry active yeast
3 Tablespoons granulated sugar
1/4 cup melted butter, cooled
1 Tablespoon salt
5-6 cups bread flour
Canola oil for deep frying

Combine warm water and warm milk.  Stir in the sugar.  Add dry active yeast and stir lightly.  Allow yeast to activate, about 10 minutes.  In a stand mixer, fitted with a bread hook, add milk mixture and cooled melted butter.  Add the salt.  Start the mixer and add the flour one cup at a time until the dough pulls away from the sides of the bowl. Dough should be slightly sticky but workable. Cover the dough in the bowl with a towel.  Set in a warm place and allow it to rise until double.

Pour your oil in a large saucepan (with sides deep enough to fully immerse the scones) or a deep fryer and heat slowly over medium to medium high heat.  While the oil is heating, roll the dough out onto the counter, without flour, into a large rectangle about 1/2 inch thick. You may choose to butter the counter lightly.  Using a pizza cutter, cut into squares or triangles.  Heat oil to between 350-400 degrees and cook scones until golden brown. Serve immediately.

Honey butter (recipe from the Lion House Classics cookbook (25th anniversary edition):

1/2 cup butter, softened
1/4 teaspoon vanilla
1/2 cup honey

Whip softened butter.  Add vanilla and honey gradually.  Beat for 20 minutes.  Makes 1 cup.

Monday, April 15, 2013

Herb Crusted Chicken in Basil Cream Sauce

recipe adapted slightly from my sister-in-law Kelly

If you are an Italian lover at all, then this recipe will definitely not disappoint.  I love how it takes the basic alfredo sauce and gives it a great new flavor with tomato and basil. So delicious!  

Serves 2-3

2 boneless, skinless chicken breasts, pounded thin
1/4 cup milk
1/2 cup Progresso Garlic & Herb Bread crumbs (or just Italian-style bread crumbs will work too)
2 tsp Roasted Garlic and Bell Pepper Seasoning
3 Tablespoons butter
3 cloves garlic, minced
2 Tablespoons flour
1/2 cup chicken broth
1/4 can of Italian diced tomatoes, drained and finely chopped
1 cup heavy cream (I used half and half and it worked great)
1/2 cup grated Parmesan cheese
2 Tablespoons dried (or fresh) basil
dash of freshly ground black pepper

Place bread crumbs and garlic and bell pepper seasoning in a shallow bowl; mix thoroughly. Place milk in a separate shallow bowl.  In a skillet, heat butter on medium heat.  Meanwhile, pound chicken flat and thin for even cooking. Dip the chicken in the milk, and then coat with the crumb mixture.  Cook chicken in butter until browned and cooked through (about 10 minutes). Remove and keep warm.  In the same skillet, add garlic and saute for approximately 1 minute.  Add 2 Tablespoons flour and whisk for about 1 minute over medium heat until golden.  Add chicken broth and bring to boil.  Stir occasionally to loosen browned parts from the pan.  Stir in cream and tomatoes; bring to a boil for one minute. Reduce heat to low; add Parmesan cheese, basil and dash of pepper.  Stir sauce and cook until heated through and thickened (about 5 minutes).  Serve by pouring the sauce over the chicken and cooked pasta (if desired).

Wednesday, April 10, 2013

Orange Rolls

recipe from my Mom

This was always a favorite roll recipe that my Mom made when I was growing up. I haven't made these forever and my sister recently brought them to a family gathering.  I was reminded of how much I love them and had to make them again.

Does anyone have an aunt like my Aunt Boni? Everything she makes is delicious and her recipes get passed throughout the entire family.  Such is the case with her basic roll recipe. So for these rolls, we start with Aunt Boni's basic roll dough.

First is the basic mix:

In the largest bowl or container you can find sift together:

 20 cups flour
1 1/4 cups sugar
4 tsp salt
1 1/3 cups powdered milk

This mix can be stored in an airtight container and stored for about 8 months. It makes about 22 cups of basic mix.

Aunt Boni's Basic Roll Recipe

1 Tablespoon instant yeast
1 1/2 cups lukewarm water
2 eggs, beaten
1/2 cup oil
5-6 cups mix
Sprinkle of sugar

Place warm water in mixer. Add a sprinkle of sugar and then mix in 1 Tablespoon of yeast. Let sit for about 5 minutes.  Add oil and eggs and mix.  Slowly add 5-6 cups of basic mix one cup at a time and continue to mix until dough pulls away from the sides of the bowl slightly. (You may not need to add the entire 6 cups) Try not to add too much flour mixture or your rolls will end up dense instead of light and fluffy. Continue to knead for about 5 minutes in stand mixer. Spray a large bowl with cooking spray, place dough in the bowl and turn over once. Cover with plastic wrap sprayed with cooking spray and allow to rise in a warm place until double (about 1 hour).  After dough has risen, punch down and roll dough into desired shapes.

Orange Rolls

Boni's basic roll recipe

Mix together:
1/2 square butter
1/2 cup sugar
grated rind from 1 orange (set aside 1/2 to 1 teaspoon for glaze)

Roll dough into a rectangle about 1/2 inch thick.  Spread orange mixture on dough and roll up. Cut with a sharp knife or circle with dental floss and cut into slices 1 inch thick.  Place rolls on greased cookie sheet and let rise for 10-15 minutes.  While rolls are rising, preheat oven to 375 degrees.  Bake rolls for 8-10 minutes or until golden brown on top.

Orange Glaze

Mix together:
1 1/2 cups powdered sugar
3 Tbsp water combined with 1/4 teaspoon orange extract or 3 Tbsp of orange juice
1/2 tsp grated orange rind

After taking rolls out of oven, spread glaze over warm rolls.

*In the rolls pictured, I went a little lighter on the glaze trying to keep these rolls a little bit healthier, but for use it generously for the delicious, sticky, lick-your-fingers good, original orange rolls.