nutritious & delicious
These scones are based upon a summer favorite I’ve made for many years. Impatient for blueberry season, I decided to use frozen berries instead. The resulting scones taste wonderful, but because of the consistency of the thawed berries, their color and texture are decidedly different from those made with fresh blueberries. Scones made with the …
I don’t really know how many different mac ’n cheese recipes I’ve tried, but there have been quite a few. Part of the challenge for me is keeping track of the good ones. Because of my ongoing obsession with cookbooks, our shelves are regularly stocked with the latest editions from our library. The resulting frequent …
In most of the recipes I’ve come across, wheat berries are utilized in savory side dishes, including salads and pilafs. They also appear in soups and breads. Wanting to feature them in a sweet breakfast dish, I came up with this recipe. Though little known and barely-used in “mainstream” recipes, hard wheat berries seem to …
According to the Society for the Preservation of Irish Soda Bread, the traditional version of this treat contains nothing more than flour, baking soda, salt and milk. Period. Personally, I prefer the slightly sweetened, raisin-studded variations, so that’s what I make. I’ve experimented with a handful of recipes over the years, and this one remains …
I’ve seen several variations of peanut butter scones online and wanted to give them a try. Though they look really good, many call for more than half a cup of butter. Given the oil already included—courtesy of the peanut butter—I thought I’d try experimenting with “butter-free.” Admittedly, my recipe has a little more sugar, but …
This is one of my rare cooking entries. Though they go in the oven for a while, these enchiladas certainly wouldn’t be characterized as a baked good. I obtained the original recipe for these from the food services division of a large university. The enchiladas served in their dining halls were exceptional. As usual, my changes …
I have always loved the combination of cranberry and orange flavors in bread and muffins. The cranberry orange quick bread recipe that I used for years called for more oil (in the form of butter) than I wanted and contained no whole grains. This modified version of a similar recipe replaces some of the oil …
This is a nut-free variation of my Cranberry Orange Walnut Bread, created specifically for my son, who won’t eat any bread with nuts. He’s not allergic, thankfully, but he can’t—or won’t—keep them down, so we don’t even try anymore. Muffins are easier to serve to children anyway. Don’t be intimidated by the number of ingredients; …