Fresh Blueberry Scones

Fresh Blueberry Scones
Fresh Blueberry Scones

 

 

 

 

 

 

Fresh Blueberry Scones

Blueberries are probably my favorite breakfast fruit, sorry bananas. When blueberries are in season Fresh blueberry scones are my #1 go to breakfast biscuit.

Ingredients for Fresh Blueberry Scones

  1. ½-¾ pint of fresh blueberries
  2. ¾ cup whole or buttermilk
  3. 1 egg – beaten
  4. 2 cups all purpose flour – sifted
  5. 2 Tbs granulated sugar
  6. 1 Tbs baking powder
  7. ½ tsp salt
  8. 1/3 cup butter = 5 1/3 Tbs- cut in small cubes & chilled

Directions for Fresh Blueberry Scones

Preheat oven to 425°.

In a large bowl combined the flour, sugar,baking powder and salt.  Add the butter and with a pastry cutter cut the butter into the flour until you have a mixture that resembles cornmeal.  Add the blueberries and gently stir to distribute the berries throughout the mixture.

Add the milk and beaten egg and very gently stir to combine all the ingredients into a dough.

Scrape out of the bowl onto a lightly floured surface and very gently knead 5-10 times.

Cut the dough in half and form each half into a flattened round and cut each round into 6  pie shape pieces.

Place the scones onto an ungreased baking sheet, leaving space between each.

Bake for 7 minutes then turn scones over and continue to bake for an additional 5-8 minutes until done and cooked through.

Serve warm with butter.

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Here are few items to help make this recipe:
OXO Good Grips Dough Blender with Blades
Nordic Ware Natural Aluminum Commercial Baker’s Half Sheet

 

 

The Official Taste Tester
The Official Taste Tester

 

 

 

 

 

 

 

You can’t beat scones and butter in the morning, not so sure about those round things but they were sweet.  5 paws

IMG

 

 

 

Fresh Blueberry Scones

Fresh Blueberry Scones

Ingredients

  • ½-¾ pint of fresh blueberries
  • ¾ cup whole or buttermilk
  • 1 egg - beaten
  • 2 cups all purpose flour - sifted
  • 2 Tbs granulated sugar
  • 1 Tbs baking powder
  • ½ tsp salt
  • 1/3 cup butter = 5 1/3 Tbs- cut in small cubes & chilled

Instructions

  1. Preheat oven to 425°.
  2. In a large bowl combined the flour, sugar,baking powder and salt. Add the butter and with a pastry cutter cut the butter into the flour until you have a mixture that resembles cornmeal. Add the blueberries and gently stir to distribute the berries throughout the mixture.
  3. Add the milk and beaten egg and very gently stir to combine all the ingredients into a dough.
  4. Scrape out of the bowl onto a lightly floured surface and very gently knead 5-10 times.
  5. Cut the dough in half and form each half into a flattened round and cut each round into 6 pie shape pieces.
  6. Place the scones onto an ungreased baking sheet, leaving space between each.
  7. Bake for 7 minutes then turn scones over and continue to bake for an additonal 5-8 minutes until done and cooked through.
  8. Serve warm with butter.
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Tuna Casserole

Tuna Casserole
Tuna Casserole

 

 

 

 

 

 

Tuna Casserole

Tuna Casserole is another of those ubiquitous comfort foods. Many different recipes with various ingredients.  One thing about tuna is there are a few choices when making recipes depending on just how “fishy” you like your tuna.  For those that don’t like it too “fishy” stick to solid white albacore in water.   You can choose the same packed in oil or as a less expensive alternative, though not that less, you could go with chunk light tuna which has a stronger flavor. Solid, chunk, or flaky will all work.

For those who worry about things like mercury poisoning you may want to shop different fish from the Albacore, but again that’s up to you and I think that unless you’re on a strict tuna diet it’s not something to be too concerned with.

In this recipe I used a 2.2 quart or 11″ X 7″ dish, but it will  just as easily fit into a 9 X9 pan.  The recipe will serve 4-6 people.

Ingredients for Tuna Casserole

  1. 1 lb. wide egg noodles cooked “al dente”
  2. 2-3 cans tuna (your choice)
  3. 1 can Campbell’s cream of mushroom soup
  4. 1 can Campbell’s cream of celery soup
  5. ½ cup milk
  6. 1  4- 6 oz can mushrooms pieces and stems 
  7. 1 Tbs dried tarragon
  8. 1 Tbs parsley flakes
  9. 2 tsps each salt & pepper
  10. 8 oz sharp cheddar cheese grated and ÷ in half
  11. ¼ cup grated Parmesan
  12. 1-2 cups crushed potato chips (optional)

Directions for Tuna Casserole

Bring a pot of salted water to boil and cook the egg noodles until just done (al dente), drain and reserve.

Preheat oven to 350º

In a large bowl combine the 2 cans of soups,  milk, the can of mushrooms , half the cheddar,  Parmesan and the salt and pepper, tarragon and parsley and stir to combine.

Add the noodles to the mixture and combine thoroughly and pour into cooking pan, level.

If using chips cover the top of the casserole with them, then cover loosely with foil and bake for about 30- 40 minutes.

Remove foil, sprinkle the remaining cheddar over the top of the casserole and bake an additional 10 minutes uncovered, until the cheese is melted and the casserole bubbling.

Remove from the oven and allow to rest for 3- 5 minutes before serving.

Serve sour cream on the side as garnish.

 

Here are a few items to help make this recipe:
Pyrex Basics Clear Oblong Glass Baking Dishes, 2 Piece Value Plus Pack Set
ChefLand Mixing Bowl, Large, Stainless Steel, Set of 4 Sizes – 3, 5, 8 and 13 Qt

The Official Taste Tester
The Official Taste Tester

 

 

 

 

 

 

Interesting smells, but in the end not a S.A.P.P. dish.  A little hard to eat around those green things, but the rest was tasty and everyone else seemed to like it.

 

Tuna Casserole

Tuna Casserole

Ingredients

  • 1 lb. wide egg noodles cooked "al dente"
  • 2-3 cans tuna (your choice)
  • 1 can Campbell's cream of mushroom soup
  • 1 can Campbell's cream of celery soup
  • ½ cup milk
  • 1 4- 6 oz can mushrooms pieces and stems
  • 1 Tbs dried tarragon
  • 1 Tbs parsley flakes
  • 2 tsps each salt & pepper
  • 8 oz sharp cheddar cheese grated and ÷ in half
  • ¼ cup grated Parmesan

Instructions

  1. Bring a pot of salted water to boil and cook the egg noodles until just done (al dente), drain and reserve.
  2. Preheat oven to 350º
  3. In a large bowl combine the 2 cans of soups, milk, the can of mushrooms , half the cheddar, Parmesan and the salt and pepper, tarragon and parsley and stir to combine.
  4. Add the noodles to the mixture and combine thoroughly and pour into cooking pan, level cover loosely with foil and bake for about 30- 40 minutes.
  5. Remove foil, sprinkle the remaining cheddar over the top of the casserole and bake an additional 10 minutes uncovered, until the cheese is melted and the casserole bubbling.
  6. Remove from the oven and allow to rest for 3- 5 minutes before serving.
  7. Serve sour cream on the side as garnish.
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 If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site.  It doesn’t cost you anything and we profit from the ads and purchases .  

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Easy as Pie – Apple Cake

 Easy Apple Cake
Easy Apple Cake

 

 

 

 

 

 

Easy Apple Cake

Quite a while ago while surfing through the vast world-wide web for an apple cake recipe , I found a couple of recipes for cakes with pie filling that were very simple.  I had my reservations about the outcome, but today being out of brown sugar for crumble topping and Nabisco wafer and heavy cream for a birthday cake, my options were diminishing quickly so I thought it was a good time to try.

This recipe is just about fool-proof and probably works best in a bundt pan but the possibilities are endless with so many variations of fruit and cake batter.

For this recipe I used two 8″ cake pans and a little buttercream frosting to glue the two together with powdered sugar on top so that it looked more like a birthday layer cake, but it will work fine in a 9 X 13 , bundt or angel food pan as well.  Just watch the cake for timing.

Ingredients for “Easy as Pie” Apple Cake

  1. 1 box Cake mix- for this recipe white or yellow
  2. 1 can Pie filling-for this recipe Apple
  3. 3 large eggs

Directions for “Easy as Pie” Apple Cake

Preheat oven to 350º.

Grease and flour cake pan.

In a large bowl combine the cake mix, pie filling and eggs and fold the mixture together until all the ingredients are combined and a moist batter is formed.

Pour into cake pan and set in the center of the oven for approximately 30 minutes.  Cake will be done when a toothpick inserted into the center comes out clean.

Remove to a wire rack to cool slightly, then turn the cake carefully out of the pan.

 

100_3673

 

 

 

 

 

 

 Here are a few items to help make this recipe:
Nordic Ware Platinum Collection Original 10- to 15-Cup Bundt Pan
Kaiser Bakeware Kaisercast 9-1/2-Inch Classic Bundtform Pan
Wallace Hotel Pie Server and Cake Knife Set

 

The Official Taste Tester
The Official Taste Tester

 

 

 

 

 

 

Apples, sweet cake, a little frosting how can you possibly go wrong 5 paws.

 

IMG

 

 

 

Easy as Pie Apple Cake

Easy as Pie Apple Cake

Ingredients

  • 1 box Cake mix- for this recipe white or yellow
  • 1 can Pie filling-for this recipe Apple
  • 3 large eggs

Instructions

  1. Preheat oven to 350º.
  2. Grease and flour cake pan.
  3. In a large bowl combine the cake mix, pie filling and eggs and fold the mixture together until all the ingredients are combined and a moist batter is formed.
  4. Pour into cake pan and set in the center of the oven for approximatley 30 minutes. Cake will be done when a toothpick inserted into the center comes out clean.
  5. Remove to a wire rack to cool slightly, then turn the cake carefully out of the pan.
Schema/Recipe SEO Data Markup by Yummly Rich Recipes
http://www.rantsravesandrecipes.com/easy-as-pie-apple-cake/

 

 

 

 

 

 

 

 

If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site.  It doesn’t cost you anything and we profit from the ads and purchases .  

Please help us keep our blog going by letting your friends know we’re here and by checking out the links on our front page.

copyright © rantsravesandrecipes 2015 all rights reserved

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