Spinach Sun-Dried Tomato Tart

from The Gluten-Free Almond Flour Cookbook by Elena Amsterdam

Spinach Sun-Dried Tomato Tart

2 tbsp grapeseed oil

3 medium shallots, thinly sliced

1 pound baby spinach

¼ cup finely chopped sun-dried tomatoes (dry packed)

3 large eggs, whisked

1 Herb Tart Crust, prebaked

-Preheat the oven to 350 degrees.

-Heat the grapeseed oil in a large skillet over medium heat.  Saute the shallots for 8 to 10 minutes, until lightly browned.  Add the spinach and sun-dried tomatoes, cover the pan, and cook for about 5 minutes, until the spinach wilts.

-In a large bowl, combine the spinach mixture and eggs.  Pour the mixture into the crust.  Bake for 30 to 35 minutes, until browned around the edges and cooked through.  Let the tart cool in the pan for 30 minutes, then serve.

Herb Tart Crust

1 ½ cups blanched almond flour

½ tsp sea salt

1 tbsp minced fresh rosemary or scallions (white and green parts)

¼ cup grapeseed oil

1 tbsp water

-Preheat the oven to 350 degrees.

-In a large bowl, combine the almond flour, salt and rosemary or scallions.  In a medium bowl, whisk together the grapeseed oil and water.  Stir the wet ingredients into the almond flour mixture until thoroughly combined.  Press the dough into a 9-inch tart pan.

-Bake for 15 to 20 minutes, until golden brown.  Remove from the oven and let cool completely before filling.

Cheesy Quinoa Cakes (with GF/DF alternatives)

Makes 10 to 12

Adapted from spoonforkbacon.com

Ingredients:
2 cups cooked quinoa
2/3 cup grated fontina cheese (or Daiya mozz. cheese for DF)
3 tablespoons all purpose flour (or GF flour)
2 green onions, thinly sliced
2 eggs, lightly beaten
2 teaspoons freshly ground black pepper
2 ½ tablespoons extra virgin olive oil
salt to taste

Directions:
1. For the cakes: Place all ingredients, except for the oil, into a mixing bowl and stir together until well combined. Season with salt and allow the mixture to sit for 5 minutes.
2. Pour oil into a large sauté pan and place over medium heat.
3. Form ¼ cup patties with the quinoa mixture and place in the heated sauté pan. (this will have to be done in batches)
4. Cook quinoa cakes for about 5 minutes on each side. Repeat with the remaining patties until all of the cakes have been cooked. Set aside.

Eat alone or with Ranch dressing or tzatziki sauce.  Yum.

Coconut Thumbprint Cookies with Chocolate

I'm late posting this, but here is the link to the "almost girl scout cookies":

http://www.the-baker-chick.com/2012/01/coconut-thumbprint-cookies-with-salted.html
I followed the recipe exactly, but added chocolate-- a package of unwrapped dove milk chocolates melted on a double boiler.  The bottoms were dipped in chocolate and set on parchment paper, with a drizzle on top.  Set in the freezer for a couple minutes until chocolate is firm and cookies remove easily from parchment paper.

Scotchmallows

Same basic recipe as in the Feb blog for Dark Chocolate Caramels, but add a big marshmallow cut in half to the caramel before dipping. Sticky side down to the caramel. Dip half, holding it together, set up, dip other half. Or make marshmallows, and pour over the pan of caramels, and they will cut to the same size, instead of round over square. That is what I will do the next time. I was experimenting on y'all with the bag o' mallows.

 

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Kale Chips

Wash and thoroughly dry a bunch of kale. This may take overnight wrapped in towels, plus a salad spinner. Tear or cut out the tough central rib. leave pieces about 2" or more, as they shrink up a lot, and you don't want tiny bits. In a large bowl, drizzle kale with 1-2 tsp. olive oil, 1/4 tsp salt or to taste, and whatever seasonings you like. I did lemon juice with cumin and coriander, and parmesan cheese. I have also used sriracha, just a few drops, like a squirt once around the bowl. Then massage the oil and seasonings into the kale until all is well coated. Spread in a single layer on a cookie sheet (I used silicone liners), and bake in a slow oven until dry and crispy, but not burned. I read lots of comments on the web about cooking, and decided that 350-400 was too hot, and resulted in brown, bitter edges. I settled on 225, convection, 22-26 minutes, rotating pans and racks. It must be kept in an airtight container, or it will absorb moisture and lose the crispy chipness. The calorie count is nill, and the nutrition is super high, so make some weekly. I used the smaller fresh bits in soup.

 

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Kouing-Aman

• 1 3/4 cups room temperature mineral water
• 1 1/2 teaspoons fleur de sel (sea salt)
• 1 pound (4 sticks) plus 2 tablespoons high-fat unsalted butter, chilled, plus more melted butter for tart rings
• 5 cups all-purpose flour
• 1 tablespoon firmly packed fresh yeast
• 3 cups sugar, plus more for rolling

Directions

1. In a small bowl, combine mineral water and salt. Let stand until salt has dissolved. Meanwhile, melt 2 tablespoons butter in a small saucepan over medium-low heat.
2. In the bowl of an electric mixer fitted with the dough hook, combine flour and the melted butter on low speed. Add water-and-salt mixture, and continue to mix until well combined, about 2 minutes. Add yeast, and mix for 1 minute more.
3. Cover the bowl with plastic wrap, and let rise in a warm place until doubled in size, about 1 hour. Punch the dough down, wrap in plastic, and place on a baking sheet. Chill for 2 hours in the refrigerator.
4. Meanwhile, on a Silpat (a French nonstick baking mat) or parchment paper, roll the remaining 1 pound butter into a 1/2-inch-thick rectangle. Wrap in parchment paper, and return to refrigerator until chilled, about 30 minutes. Remove the chilled dough from the refrigerator. On a lightly floured surface, roll out the dough to an 18-inch square. Center the chilled butter rectangle on the dough so that each side of the butter faces a corner of the dough. Fold the corners of the dough over the butter to enclose. Seal the edges by pinching them together. Roll the dough into a 24-by-8-inch rectangle. Fold the dough into thirds, aligning the edges carefully and brushing off any excess flour. (The object is to ensure that the butter is distributed evenly throughout so that the pastry will puff evenly when baked.) Wrap the dough in plastic, and chill for 20 minutes; this completes one turn.
5. Repeat process once, then repeat process twice, dusting the work surface and the dough with sugar, and using 1 1/2 cups for each turn. You will now have completed four turns.
6. Using a pastry brush, brush 15 ring molds (3 1/2 by 3/4 inches) with melted butter. Transfer to prepared baking sheets, and set aside. Remove dough from refrigerator. On a lightly sugared surface, roll the dough into a 1/2-inch-thick rectangle. Cut into 15 squares (4 1/4 inches). Fold up the corners of one square toward the center; repeat process. Lightly press to adhere. Turn square over, and gently coat with sugar. Invert, and place in a prepared ring mold. Repeat with remaining squares.
7. Preheat oven to 425 degrees. Let rise in a warm place until puffed, 30 to 40 minutes. Bake until golden brown, 35 to 40 minutes. Immediately remove ring molds, and place on a wire rack until completely cooled.

'Bang-bang' Cauliflower

'Bang-Bang' Cauliflower
1/2 cup Panko bread crumbs
2 tbsp. cornstarch
1/2 cup egg whites
1 head cauliflower
salt & pepper
1 tbsp. garlic powder
green onion
1/4 cup coconut oil

Sauce
1/4 cup lite mayo
1/4 cup Sweet Chili Sauce (or Siracha, depends on how hot you can handle it!) - I used the chili sauce
1 tbsp rice wine vinegar
2 tbsp sugar
**I also added 10-15 drops of Tabasco sauce, and about 1/4 tsp. red pepper flakes**

1. Slice your cauliflower florets.
2. Mix salt, pepper, and garlic powder into your Panko cread crumbs in a shallow dish.
3. Set separate bowls aside with egg whites and cornstarch. Dip your florets one by one into the cornstarch, and shake off excess. Then dip into egg whites, and then coat with the Panko mixture.
4. After coating all of your florets, warm up your coconut oil in a large frying pan and place all florets in hot oil. Turn with tongs making sure all sides are browned. Set on top of paper towels to remove excess oil. Top with more salt.
5. In a small bowl mix all of your sauce ingredients. Coat your breaded and pan fried florets with sauce, top with sprinkles of green onion and serve right away.

This recipe took a while to make. It definitely wasn't difficult, but dipping each floret individually into the cornstarch, then egg, then panko took what felt like FOREVER. It was totally worth it though!

Cheesy Garlic Bread

Basic Pizza Dough
yield: 2-12 inch pizzas, approximately 1 lb. of dough

Ingredients:
1 cup warm water
2 1/4 teaspoons active dry yeast
1 tablespoon honey {or sugar}
2 teaspoons salt
2 tablespoons olive or canola oil
3 cups bread flour {give or take 1/2 cup…depending on the heat & humidity}

Directions:
In a large mixing bowl, preferably that of a stand mixer, stir yeast and honey into warm water. Sit for 5-10 minutes or until bubbles form and mixture starts to foam. This tells you that the yeast is alive and kicking. Pour in salt, oil and half the flour and mix.

Cheesy Garlic Bread Sticks
yield: 1- 12 inch pie

Ingredients:
1/2 recipe Fail-Proof Pizza Dough
2 tablespoons softened salted butter
2 cloves garlic, finely minced
1/4 cup grated parmesan cheese {use the real stuff!}
1/4 pound grated mozzarella cheese
{salt & pepper, if desired}

Directions:
Preheat oven to 500 degrees with pizza stone inside. {If you don’t have a pizza stone, use an upside down cookie sheet}
Mix butter and garlic in a small bowl and set aside.
Spread pizza dough out into a 12-inch circle on parchment paper. {This makes it easier to transfer to the pizza stone.}
Spread the butter and garlic mixture over dough and top with parmesan and mozzarella cheeses. Top with a light sprinkling of salt and pepper, if desired. {That step is totally optional!}
Bake 7-10 min until golden and bubbly.

Savory Oatmeal Cookies

1 cup old-fashioned oats
1/4 c warm water
1/3 c extra-virgin olive oil
1/4 c lightly packed light brown sugar
1 large egg, beaten
1 c unbleached all-purpose flour
1/2 teaspoon fine sea salt
1/4 teaspoon baking soda
2 teaspoons chopped fresh rosemary
1/4 teaspoon freshly cracked black pepper
1 cup freshly grated Parmesan cheese
flakey sea salt, such as Maldon or fleur de sel

Preheat the oven to 350*

Combine egg, brown sugar and oil, whisk to combine.  Add water and wisk again.  Add oats to liquid mixture and stir to coat. Add chopped rosemary, soda, salt, pepper and flour, stir to combine.  Before all the flour is incorporated, add Parmesan cheese. 
Using a 2 tablespoon sized scoop, Medium Scoop, form a scoop and flatten on either parchment paper or Silpat to1/4" disk.  Sprinkle each disk with pin of salt on top.
Bake for 15-17 minutes or until edges are slightly browned.

Remove to cooling rack.  Serve with soft cheese, or alone....or tucked into your pocket, in a closet or driving to the store.  They really are very yummy!!!  Would be great with minestrone or Italian Wedding Soup.

please add Jamie Anderson to the blog

I'd like to post and see the recipes for the parties.  I was sorry to miss the last event.

 

Thanks Jamie Anderson, dmsjamie@aol.com

GF Chocolate Chip Blondies

•  1/2 cups chickpeas (1 can, drained and rinsed)
• 3/4 tsp baking powder
• 1/8 baking soda
• 1/8 tsp salt
• 3/4 cup maple syrup
• 1-2 tsp vanilla
• 1/4 cup ground flax seed
• 1/4 cup peanut butter
• 1/3 chocolate chips

Preheat oven to 350 degrees.  Blend all ingredients (except choc chips) until very smooth.  Mix in chips and scoop into a greased  8x8 pan.  Bake for 38-40 minutes.  You want the blondies to look a little undercooked when you take them out, because they'll firm up as they cool and you don't want them to get hard.

Recipe from: ChocolateCoveredKate.com

Feb Recipe

Dark Chocolate Caramels

2 1/2 C sugar

2 C heavy cream

1 C butter

2 C light corn syrup

1 tsp kosher salt

1 tsp vanilla or anise

Ghirardelli 60% Dark Chocolate chips            Melt chips in 30 second intervals in microwave until it stirs smooth. They carry residual heat, so 1-1/2 minutes is probably

1 T shortening per C of chips                           enough. Then add shortening, and melt 30 seconds more. As you dip, it will start to cool and not look smooth.

Sea salt to sprinkle on top                                Keep reheating for 15-20 seconds when it doesn't cover well. I use chopsticks to dip and place on waxed paper. Let the excess

pecan halves to make turtles                            drip off. If it pools way out from the caramel, let it set and cut off the excess with a knife, and no one will be the wiser!

                                                                         The Ghirardelli bag also mentions NOT to thin with water, milk, butter, or margarine. If you heat it, it thins.

Mix sugar, butter, syrup and 1 C of cream in 4 qt pan. While boiling, add remaining cream. It will start at the very top of the pan, and then gradually go down, so watch for boil over. I used the simmer setting on my commercial cooktop, which is the lowest it would go. On a regular burner, probably medium heat is good. Stirring constantly, boil to 245 degrees. This can take anywhere from 30-60 minutes. You can also stop at 240, but it is paler, and softer. I like it to hold it's shape after cutting, and have some chew to it.

Remove from heat and add vanilla or anise. For the turtles, I spooned the plain caramel over pecans, 16 of them, and then added anise to the rest of the pan before pouring into a buttered 11x16 sheet pan. This made it 3/8" thick. If you want it thicker, use a smaller pan. If you don't make turtles, the whole pan will fill a regular 12x18 sheet pan to the same thickness. Let cool overnight. You can loosen the edges and pry the whole sheet out to cut on a board, (it's still bendable) or cut a couple of rows out of the pan and then it will easily come out. I don't like to cut in my metal pans, and you get nicer squares if you can get your knife over the whole row and press down evenly.

To make the turtles:

On parchment, lay 4 pecan halves in a plus sign, spoon caramel over the centers, leaving the tips exposed. As the caramel cools, you will want to pull the parts between the pecans back to the center, or they will look funny. You'll know when you see it ooze too far. Since it doesn't stick to the parchment, it easily moves back to make a thicker center. Next day, spoon chocolate over the back side, covering the caramel. Let set up, then flip over and do the same on the top side, leaving the pecan tips exposed. Sprinkle with sea salt before they are set on top.

To make the dipped caramels:

See above directions for melting the chocolate with shortening. Sprinkle with sea salt before they set up. The anise is very mild, and different, so I always make anise flavored caramels. Vanilla would be good too. You can wrap the undipped caramels in squares of waxed paper. I cut sheets about 4" wide, then cut those in 1/3. Wrap diagonally, twist the ends. Super Christmas gift plate filler. This recipe makes about 240 small pieces in a 12x18 pan. It always turns out.

 

Laurie Redfearn

Flourless Fudge Cookies~ from King Arthur Flour

 

makes approx. 16 cookies

 

2 1/4 c powdered sugar

1/4 tsp salt

1 tsp espresso powder (I used decaf instant coffee)

1 cup cocoa powder, Dutch-processed recommended (I used Hersey's Special Dark and Ghirardelli 60% unsweetened)

3 large egg whites

2 tsp gluten free vanilla extract (Pampered Chef confirmed our's is)

 

Preheat oven to 350*.  Lightly grease two baking sheets or line with parchment and grease the parchment

Stir together all of the ingredients until smooth. (It took a bit, but it comes together and is thick)  Scrape bottom and sides of bowl and stir again until smooth.
Drop batter onto sheets in 1 1/2" circles, I use the medium scoop for the larger cookies and the small scoop for the smaller cookies.  Bake for 8-10 minutes, until cookies look shiny and start to get slight cracks on the tops.  Remove from oven and allow to cool on the pan, I slid the parchment from the stones and allowed to cool on the cooling racks so they didn't get soggy on the bottoms.

 

 

 

 

Double Dark Chocolate Merolt Cookies

 

makes approx. 30 cookies

 

1 1/2 c flour

3/4 c Special Dark cocoa powder

1 tsp kosher salt

1 tsp baking soda

1 stick unsalted butter, softened

3/4 c granulated sugar

3/4 c packed dark brown sugar (I didn't have dark and they turned out fine)

1 large egg

3/4 c pure vanilla extract

1/2 c merlot

10 oz bag of Ghirardelli 60% cocao bittersweet chocolate chips

 

Preheat oven to 375*

Combine flour, cocoa, salt and baking soda in bowl; stir and set aside.

In mixer, cream butter and sugars until light and fluffy.  Add egg, vanilla and merlot, it looks curdled.  Once combined, gradually add in dry ingredients, mixing well after each addition.  Fold in chocolate chips.

I scooped them with the small scoop and placed about 1-2" apart to allow for spreading.  Bake for 8-10 minutes, allow to cool some on the pan before transferring to the cooling rack, they are moist and will break if you do it too soon.

 

***probably best to make this a parent treat, I think the wine cooks out, but I am not sure.  So yummy, I just don't care! :)

 

 

Cream Puffs

Cream Puffs

Sumer Vellinga

Ingredients

• 1  cup  water
• 1/2  cup  butter
• 1/8  teaspoon  salt
• 1  cup  all-purpose flour
• 5 eggs
• 3  cups  whipped cream mixed with a small box of vanilla pudding   

Directions

1. Preheat oven to 400 degrees F. Grease a baking sheet. In a medium saucepan combine water, butter, and salt. Bring to boiling. Add flour all at once, stirring vigorously. Cook and stir until mixture forms a ball. Remove from heat. Cool for 10 minutes. Add eggs, one at a time, beating well with a wooden spoon after each addition.

2. Drop 12 heaping tablespoons of dough onto prepared baking sheet. Bake for 30 to 35 minutes or until golden and firm. Transfer cream puffs to a wire rack and let cool.

3. Cut tops from puffs; remove soft dough from inside. Fill with whipped cream, pudding, or ice cream. Replace tops. If desired, sift powdered sugar over tops.

4. Makes 12 cream puffs

5. Mini Puffs: Prepare as above, except drop dough by rounded teaspoons 2 inches apart onto greased baking sheets. Bake, one sheet at a time, in a 400 degree F oven for 25 minutes (keep remaining dough covered while first batch bakes). Cool, split, and fill as in steps 2 and 3. Makes about 30 mini puffs.

Pumpkin Waffles

INGREDIENTS
makes 7 square "Belgian" style pumpkin waffles

• 1/4 cup light brown sugar
• 3 Tbsp. cornstarch
• 1 1/4 cup whole wheat flour
• 1 1/2 tsp. baking powder
• 1/2 tsp. salt
• 1 3/4 tsp. cinnamon
• 2 tsp. ginger
• 1/4 tsp. cloves
• 1/2 tsp. freshly grated nutmeg* or 1/4 tsp mace
• 2 large eggs
• 1 cup whole milk
• 1 cup canned solid-pack pumpkin
• 4 Tbsp. unsalted butter, melted and warm

*Grated and lightly packed into the spoon, use 1/2 tsp. Grated and loosely scooped, this is about 1 tsp. of nutmeg. If you have to use pre-grated, dried nutmeg, use 1/4 tsp.

DIRECTIONS

1. Lightly oil the waffle iron with vegetable oil, and set it to the desired temperature.

2. Combine brown sugar and cornstarch in a large bowl. Whisk together to break apart the cornstarch. Add the remaining dry ingredients, and whisk to blend.

3. Separate eggs: yolks go in a medium sized bowl and whites get set aside in a smaller bowl.

4. Add pumpkin and milk to the egg yolks. Whisk to blend and set aside.

5. Whip egg whites with a hand mixer on high until stiff peaks form – about 1 1/2 – 2 minutes. Set aside.

6. Pour melted butter into the yolk/milk/pumpkin mixture. As you pour, whisk to combine.

7. Add the pumpkin mixture to the dry ingredients, and mix them together until just combined. A little lumpiness is fine. That will smooth out when the egg whites are added.

8. Slide the whipped egg whites out of the bowl and onto the mixture you just prepared. Gently fold them in until no white bits are obvious.

9. Once the waffle iron is heated, you're ready to pour the batter! In my Krups waffle maker, cook time is exactly 6 minutes.

Here is the link to the photos and details online.  You'll notice I changed it to whole wheat flour. It's so much better that way. Serve hot with warm syrup and whipped cream.

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Spiced Cider

I reuse my mulling spices from year to year by putting the cheesecloth tied Trader Joe's mulling spices in the freezer. They have plenty of spice left (in fact, I have to taste the cider to make sure it isn't getting too clove-y, and take it out in time.) Saves time (already tied up) and I pop it in right from the freezer. Saves money too!

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Laurie Redfearn

BYU Breakfast

I have adapted this recipe to fit a 9x13 pan. It was originally for a pie pan, with hash brown crust up the sides. Great for a smaller family.

Butter pan, press in:

2# pkg of Simply Shredded Potatoes (hash browns in the refrigerated section.) I have tried fresh potatoes, and they always turn color, but they will taste fine.

Pour 1/2 C melted butter over potatoes and bake at 450 for 25 min.

Filling:

8 oz Swiss cheese, shredded

6 oz cheddar cheese, shredded

2 C cubed ham

1 1/2 C milk

8 eggs

1/2 tsp seasoned salt

6 green onions, sliced

optional green peppers and onions, bacon, other cheeses, sausage.

Blend eggs, milk, salt. Fold in rest of ingredients. I add as much as I need until the good stuff fills up the eggy mixture to the top in the mixing bowl. It ends up being not too eggy for my avowed "egg hating" dh. He loves it. Pour over baked potatoes. Bake at 350 for 30-40 min or until puffed and brown all over. Serve warm.

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Laurie Redfearn

• Angel Biscuits by Paula Deen
• 
  
• 1 package yeast
• 1/2 cup lukewarm water
• 5 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 tablespoon baking powder
• 2 tablespoons sugar
• 3/4 cup solid shortening 
• 2 cups buttermilk

Directions

Preheat the oven to 400°F. Grease a baking sheet with butter, oil, or cooking spray.
Sprinkle the yeast over the lukewarm water in a small bowl. In a large bowl, mix together the flour, sugar, baking powder, baking soda, and salt. Cut in the shortening with a pastry blender, your hands, or two knives until the mixture resembles a coarse meal. Add the yeast mixture and buttermilk and mix well.
Sprinkle a small handful of flour over a work surface. Turn the dough onto the floured surface and roll out to a 1-inch thickness.
Using a 2 1/2 –inch round biscuit cutter, cut the dough into biscuits. Gently reroll the scraps and cut out more biscuits. Place the biscuits on the prepared baking sheet and bake until light golden brown and firm to the touch, about 12 minutes. Serve warm or at room temperature.

Bacon Cheddar Chive Scones

2 cups (8 1/2 ounces) All Purpose Flour
1 teaspoon salt
1 tablespoon baking powder
2 teaspoons sugar
4 tablespoons (1/2 stick, 2 ounces) cold  butter
1 cup (4 ounces) very coarsely grated or  diced cheddar cheese
1/3 cup (about 1/2 ounce) snipped fresh chives, or finely diced scallion tops (the  green part, 3/4 ounce)
1/2 pound bacon, cooked, cooled, and crumbled (about 1 cup)
3/4 cup + 2 tablespoons (7 ounces) heavy cream or whipping cream, or enough to make the dough cohesive

Preheat the oven to 425°F. Lightly grease a baking sheet, or line it with parchment.

1) Whisk together the flour, salt, baking powder, and sugar. 
2) Work the butter into the flour until the mixture is unevenly crumbly, with some of the butter remaining in larger pieces. 
3) Mix in the cheese, chives, and bacon until evenly distributed. 
4) Add ¾ cup of the cream, stirring to combine. Try squeezing the dough together; if it’s crumbly and won’t hang together, or if there are crumbs remaining in the bottom of the bowl, add cream until the dough comes together. Transfer the shaggy dough to a well-floured work surface. 
5) Pat the dough into a smooth 7" disk about ¾" thick. Transfer the disk to the prepared baking sheet. 
6) Use a knife or bench knife to cut the disk into 8 wedges, spreading the wedges apart a bit on the pan. 
7) Brush the scones with a bit of cream; this will help their crust brown. 
8) Bake the scones for 22 to 24 minutes, until they’re golden brown. Remove them from the oven, and cool right on the pan. Serve warm, or at room temperature. 
Yield: 8 large scones 

Baker's tips 
•Want to make scones now, freeze and bake later? Make scones up to the point they're on the baking sheet, cut and ready to bake; don't brush them with cream. Freeze, then remove from the sheet, and wrap airtight in a plastic bag. When you're ready to bake, remove however many you want to bake from the freezer, place on a baking sheet, brush with cream, and bake in a preheated 425°F oven for 35 to 40 minutes, until golden brown.

•Make mini-scones: Divide the dough in half, and roll each half into a 5" round. Cut each round into 8 wedges. Bake in a preheated 425°F oven till golden brown, 18 to 20 minutes; or for about 25 minutes if frozen.

Apple Orange Salad

Ingredients

• 4 naval oranges
• 4 blood oranges -- I couldn't find
• 3 tablespoons honey
• 1 1-inch piece ginger, thinly sliced
• 1 green apple, thinly sliced
• 1 red apple, thinly sliced

Directions

Cut the ends off the navel and blood oranges, then cut away the peel and white pith. Working over a bowl, cut along both sides of each membrane with a paring knife to remove the segments, allowing them to drop into the bowl. Discard any seeds. Squeeze the juice from the membranes into a small bowl (you should have about 1 cup of juice).

Bring the reserved orange juice, honey and ginger to a simmer in a small saucepan over medium heat. Cook until syrupy, 8 to 10 minutes. Let cool completely; discard the ginger. Toss the syrup with the oranges and apples.