Sunday, July 10, 2016

Buttermilk scones

This started out as a recipe from Ireland. But the original recipe had 9 oz of milk and that was way too little. I had to add another half of a cup of milk last time. So this time I used a total of 2 1/4 cups of buttermilk.

I used to never buy buttermilk, and would always just sour milk with vinegar instead. But I have to say that I now think that buttermilk makes better scones, and of course brown bread.

Many scone recipes tell you to brush milk over the scones. I never do. But I'm thinking it might help them brown better.

15 scones

4 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/3 cup butter, melted
2 1/4 cups buttermilk
1/4 cup sugar
1 cup raisins

Preheat oven to 425 degrees F (220 degrees C).

In a large mixing bowl, mix together flour, baking powder and salt and sugar. Stir in raisins.

Add butter and buttermilk. Stir with a fork until a soft dough is formed.

Drop by large spoonfuls onto greased baking sheet.

Bake at 425 degrees F for 10 to 15 minutes, or until a toothpick comes out clean. Mine took about 16 minutes, and it made 15 biscuits.

Very good.

Thursday, July 7, 2016

Crack squares

These squares are so good. And super easy to make. And no baking required. Not exactly low in fat though. But it's good fat, and Harvard Medical School actually says that peanut fat is up there with olive oil. Who knew?

1 package butterscotch chipits (300 grams)
4 cups miniature marshmallows
1 cup peanut butter
6 cups Rice Krispies

Put butterscotch chipits and peanut butter in a large bowl. Microwave on medium heat for about 30 seconds at a time, stirring after each 30 seconds, until melted and combined together.

Stir in Rice Krispies and marshmallows. Work quickly as it will start to congeal.

Press into a greased 13 X 9 pan. Let cool and cut into squares.

The last time I made them I thought I'd melt the marshmallows in with the peanut butter and chipits. Not a good idea. The squares became very brittle. Still tasted fantastic, but I didn't like the texture of them.

Pic below was with the melted marshmallows (as opposed to the unmelted marshmallows) which I won't do again.