Raspberry Scones

From: Lauren Mirecki

• 
  
• 2 1/2 cups flour
• 1/4 cup sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 12 tablespoons cold, unsalted butter, cut into 1 inch squares
• 2 large eggs, lightly beaten
• 1/2 cup cream (or half and half)
• 1 cup fresh raspberries

Orange Glaze

• 1/2 cup icing sugar (confectioner’s, powdered sugar)
• 4 teaspoons orange juice

Cut cold butter into 1 inch pieces. In a stand mixer, combine flour, sugar, baking powder and salt. Add in butter using paddle attachment and mix on low until the mixture is crumbly.In a separate bowl, mix together eggs and cream with a fork. Turn the mixer on low and slowly add the egg mixture. Once combined, turn off mixer. Gently fold in the raspberries (usually I do this by hand). Put some flour on your work surface. Shape the dough into a disc, or square, or diamond, really, whatever shape you want! Dust lightly with flour and cut into scones with a knife or round pastry cutter.

Place on a parchment lined cookie sheet. Bake at 400 for about 17-20 minutes (check one to make sure it is baked all the way through – it may take longer with the moisture from the raspberries).

Mix orange juice and icing sugar together in a bowl. Drizzle over scones. Serve hot!

NOTE: Can sub other add ins instead of raspberries, we like craisins (or fresh cranberries) and white chocolate, or chocolate chips. Keep in mind bake time will be less if using "dry" mix-ins, instead of "wet" ones (ie: craisins vs cranberries).

When I haven't had orange juice on hand, I use tangerine or orange essential oil and it tastes wonderful

Raspberry Cream Cheese Sweet Rolls

These were served at Janessa's wedding...you might never want a regular cinnamon roll again!
Soft, buttery rolls spread with a cream cheese mixture and stuffed with juicy raspberries. These Raspberry Cream Cheese Sweet Rolls make a special treat. Author: Mallory Recipe type: Breakfast Serves: 8-9 rolls
Ingredients
For the Dough:

½ tablespoon instant yeast

½ cup warm milk

3 tablespoons sugar

¼ cup butter, well softened, but not melted

½ teaspoon salt

1 egg

2 cups all purpose flour

For the Cream Cheese Filling:

4 ounces cream cheese, softened

2 tablespoons butter, softened

¼ cup granulated sugar

1 teaspoon vanilla

For the Raspberry Filling:

1 and ½ cups frozen raspberries

½ tablespoon cornstarch

Cream Cheese Glaze:

¼ cup butter, softened

1 ounce cream cheese

½ teaspoon vanilla

¾ cup powdered sugar

2-4 tablespoons of milk.

Instructions
1. Proof the yeast in the warm milk for 10-15 minutes or until bubbly*.
Whisk in the sugar, butter, salt and egg. Stir in the flour until the dough comes together.**
2. Knead the dough on a floured surface for a few minutes until it is smooth and elastic.
Place in a greased bowl and let rise until double in size.

3. To make the cream cheese filling, beat together the cream cheese, butter and sugar until smooth.
Stir in the vanilla. Toss the raspberries in the cornstarch right before rolling out the dough***.
4. Roll the dough into an 10 by 18 inch rectangle. Spread the cream cheese mixture over the dough
with a butter knife. Sprinkle with the raspberries and roll up tightly starting on the short edge.
5. Using thread or a very sharp knife, cut the log into 8 or 9 rolls.
Place them in a greased 12 inch skillet or 11 x 7 baking pan. Let rise in a warm place until double.

Bake at 375 F for 15-16 minutes.
Double check the center rolls to make sure they are not doughy before removing from the oven.
6. Let the rolls cool slightly before drizzling with the glaze. Add more milk if necessary to thin the glaze.

her notes: *Increased yeast (a bit)
*Instant yeast went into flour not warm milk.
**Creamed: Sugar & Butter, added salt, egg, then added warm milk.
Switched to paddle (I have a Bosch) and added flour (which had instant yeast already in it).


***Crumbled frozen raspberries and added a couple tablespoons of sugar with the cornstarch.


*Took a long time to rise due to frozen berries. I covered with plastic &
towel and set on warm oven. Or you could heat oven to 200 - shut it off - leave door open
and put covered rolls inside to rise.


* fit into 1 - 12” round pan (lined with parchment paper)


* Baked at 375 (convection); 18-20 minutes.


Also: I froze some on cookie sheets after they were rolled and cut.
Took a few out before going to bed and let them rise in pan (covered with plastic) over night on counter.
Baked in the morning as per instructions

Shrimp (or Chicken) Scampi

• 1 pound linguini
• 4 tablespoons butter
• 4 tablespoons extra-virgin olive oil, plus more for drizzling
• 2 shallots, finely diced
• 2 cloves garlic, minced
• Pinch red pepper flakes, optional
• 1 pound shrimp, peeled and deveined
• Kosher salt and freshly ground black pepper
• 1/2 cup dry white wine*
• Juice of 1 lemon
• 1/4 cup finely chopped parsley leaves

*I use sauvignon blanc

*Can use chicken instead of shrimp, just cook until done.

For the pasta, put a large pot of water on the stove to boil. When it has come to the boil, add a couple of tablespoons of salt and the linguini. Stir to make sure the pasta separates; cover. When the water returns to a boil, cook for about 6 to 8 minutes or until the pasta is not quite done. Drain the pasta.

Meanwhile, in a large skillet, melt 2 tablespoons butter in 2 tablespoons olive oil over medium-high heat. Saute the shallots, garlic, and red pepper flakes (if using) until the shallots are translucent, about 3 to 4 minutes. Season the shrimp with salt and pepper; add them to the pan and cook until they have turned pink, about 2 to 3 minutes. Remove the shrimp from the pan; set aside and keep warm. Add wine and lemon juice and bring to a boil. Add 2 tablespoons butter and 2 tablespoons oil. When the butter has melted, return the shrimp to the pan along with the parsley and cooked pasta. Stir well and season with salt and pepper. Drizzle over a bit more olive oil and serve immediately

Peach Iced Tea

• Peach Syrup:
• 1 cup Sugar
• 1 cup Water
• 2-3 sliced fresh Peaches
• Tea:
• 3 Tea Bags
• 6 cups Water
• 
  

1. Bring syrup ingredients to boil. Then reduce heat to medium.
2. Crush peach slices as you stir to dissolve sugar.
3. Turn off heat cover and let sit for 30 minutes.
4. Boil water and brew tea letting steep 5 minutes.
5. Remove tea bags and refrigerate.
6. Strain syrup through a fine strainer to remove fruit pieces.
7. Add syrup to tea and serve over ice.

Honey Mustard Chicken

INGREDIENTS:

2 chicken breasts {about 1 lb.}
1/2 cup diced onion
1 clove garlic, minced
1/2 cup dijon mustard
3/4 cup honey
2 tablespoons salted butter
1 sprig fresh rosemary
salt & pepper, to taste

2 teaspoons dried chives {for garnish; optional}

DIRECTIONS:

Place all ingredients into plastic freezer bag. Seal and freeze.

To make, defrost bag, place contents into crockpot and cook covered 3-4 hours on high or until chicken is fully cooked. Discard rosemary sprig. Remove chicken, shred and place back into sauce. Stir in a few chives for color if desired. Keep warm until ready to serve.

Serve over rice

Oreo Cake Filling

1 (8oz) pkg cream cheese, softened
1/2 C sugar
2 C cool whip, thawed
12 Oreo's, coarsely crushed

Beat cream cheese and sugar in large bowl with mixer until blended. Gently stir in Cool Whip and crushed cookies. Use to fill chocolate cakes.

Summer Avocado Salad

For the salad:

2 heads of Romaine lettuce (3 if only using Romaine hearts)

1 bunch of cilantro

1 bunch of green onions

2-3 Hass avocados

For the dressing:

2-3 large limes

1 clove of garlic

1/3 cup of extra-virgin olive oil

2 tablespoons of honey

1 teaspoon of kosher salt

1/2 teaspoon freshly ground black pepper

Directions

1. After washing all the greens, chop the lettuce into bite-size pieces and place in a large serving bowl. Finely chop the cilantro and thinly slice the green onions, then add to the bowl and lightly toss everything together.
2. If you have a lime juicer, then juice the limes. If not, then roll the limes against a hard surface, firmly pressing down, to break up the insides, then cut them in half.
3. Halve the avocados, remove the seeds, then cut cross-sections in the avocados inside the skin.
4. Drizzle a little lime juice on the avocados to prevent browning, then scoop out the avocado pieces and add them to the bowl.
5. In a mixing bowl, add the olive oil, honey, salt, and pepper.
6. Finely mince the clove of garlic and add it to the mixing bowl.
7. Add/squeeze the lime juice from 2 limes, then whisk everything together. Adjust for taste, as necessary (see notes). 
8. Drizzle half of the dressing across the salad, toss, then continue to add more until desired level of dressing is reached.
9. Serve immediately or refrigerate and serve within an hour. 

Notes

The balance of flavors for this salad depends on a lot on the ingredients you are using. For instance, the recipe calls for 2-3 limes, but the limes I purchased were somewhat small and dry, so it actually took me about 4-5 limes to get the amount of juice that I needed for this. The olive flavor in the dressing was not really noticeable in the end result, but if you are really adverse to the stronger flavor of EVOO then you could use the lighter-tasting olive oil. This recipe also adjusts easily for varying quantities of greens, so just keep tasting/adjusting to your preference; in the end, I increased the quantity of everything a little bit because of the size of the group (still should have made more) and had dressing left over. It's pretty forgiving, just don't overdress the salad and it'll be fine.