|taosma||12:35 am - Some Christmas baking ideas.... or anyday really...|
I have 2 recipes I wanted to share here.
This is a recipe for Dried Cranberry Scones. Something I love. And I think they would make good Xmas gifts for anyone who is wanting to give baked goods out to friends or relatives. I know I am one of those people! I also think they would be a nice idea instead of serving those lame store bought rolls that my MIL always serves at dinners.
Dried Cranberry Scones
1 1/2 c. all purpose flour
2 tbsp sugar
1 1/4 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp salt (not heaping)
1/2 c. cold unsalted butter, cut into small pieces (if I only have salted butter I use that and omit the extra salt, and I find grating the cold butter in with a cheese grater works better than having to cut the butter in with a pastry blender! You can even let the butter chill in the freezer a bit and it works great.)
1/3 c. dried cranberries, chopped
1/2 c. buttermilk (can use regular milk if in a pinch)
1. Preheat oven to 375 degrees
2. Sift together flour, sugar, baking powder and soda, and salt. Cut (or grate) in the butter pieces (or block) whichever method you choose, until the mixture resembles course crumbs.(I just grate the butter in and then toss around with my hands) Stir in the cranberries. Add the buttermilk little by little until just combined. It might be a little sticky. If the dough is dry add more buttermilk.
3. Gather dough in a ball and put on a lightly floured surface. Roll or pat until 1/2" thick. Can cut into triangles or circles or for fun can use cookie cutters to make fun shapes. Gather scraps and reroll to use up all the dough.
4. Put shapes 1" apart on a parchment lined baking sheet. Bake for 12-15 minutes until golden on top. Enjoy!
And for a dessert... I actually haven't tried this recipe but I think it sounds fantastic and I might make it this week to try it out.
Chocolate Banana Bread Pudding
1/2 c. unsalted butter at room temp.
1/2 c. sugar (we always use cane sugar for baking when calling for white sugar)
1 cup mashed ripe bananas
1 tsp. vanilla
1 3/4 c. all purpose flour
1 tsp baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 c. semi-sweet chocolate chips
1/2 c. chopped pecans lightly toasted
3 c. half and half cream
1 tbsp vanilla extract
6 oz. (175 gr.) semi-sweet chocolate chopped
3 large eggs
1/2 c. sugar
1/2 c. mashed ripe bananas
Dash of salt
1. For banana bread, preheat to 350 degrees
2. Grease a 9" square pan. Beat butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in banana and vanilla. Sift dry ingredients and add to banana mixture. Stir just until blended. Stir in chocolate chips and pecans and pour batter into greased pan. Bake for 30-35 minutes until toothpick comes out clean.
3. Cool for 15 minutes, then lift out of pan and let cool completely.
4. Grease a 9" square pan and line the bottom and the sides with parchment paper so that some of the parchment hangs over the sides. Cut banana bread into 1" cubes. Heat cream with vanilla to just below a simmer and pour over chocolate, whisking gently until melted.
5. In a separate bowl, whisk eggs, sugar, banana and salt. Slowly pour hot cream over eggs, whisking constantly until blended. In a separate bowl, strain chocolate custard over banana bread and press down to soak. Let sit for 15 minutes. Pour mixture into prepared pan and place into a baking dish that is 2" high. Add 1" of boiling water to the baking dish and bake bread pudding for 55-65 minutes until a tester comes out clean. Remove from water bath and let bread pudding cool completely before refrigerating.
6. To serve, lift out bread pudding and cut into squares. Can reheat in microwave for 30 secs. Serve with a little fresh whipped cream on top.