CoffeeTime: Morning Meals-SconesToday

Love the morning meals!  Are you like me? After a good night sleep a high carb meal sounds great. Pancakes, scones, Toast and Eggs, Eggs Casseroles, French toast even just toast with cream cheese and jelly. Some of my youth memories come to mind.
The morning meal is the best to have those high carb items. We are coming off a  8 to 12 hours fast and the body need that kick start. Most of us will burn off the carb in the morning with our routines. Cleaning house, getting the kids out, errands and maybe even a little walking for shopping.

 Just put on the music and get moving! I have a great Scones recipe for today. so easy to easy to make. I use Frozen berries because the hold up better in the baking process. You can freeze your own, Just put them on a cookies sheet in the freeze overnight. They will be ready in the morning.

 Mixed Berries Scones

 Preheat oven to 350°F
2 cups All Purpose Flour ( unbleached)
3/4 cup Powder sugar
1/4 cup Walnut Flour
1/2 tsp Salt
1 Tbsp Baking Powder
1 cup of Half& Half
1 cup of Frozen  Mixed Berries.
 Turbinado sugar ( for the top)

1.Put all the Flour, Powder sugar, walnut flour,salt ,Baking Powder and  frozen berries in a bowl and toss well.
2.Add the  half & half and stir together til combined, It will be  lumpy.
3. turn out on a floured surface and pat  down into a  round  circle, about 8 inches round and 1 inch thick
4. cut into 6 triangles, slightly round the triangles and place on a Parchment paper lined cookie sheet. Sprinkle some Turbinado sugar on top of each Scone
5. Bake in a 350°F oven for 25 minutes.

Let cool slightly and enjoy.

  Recipe copyright 2018 by "Auntie E Cookbook/EM Dubros"

Traditional Irish Soda Bread

This is a traditional Irish Soda Bread. Soda Breads are the simplest breads to make. Only a few ingredients needs and most households have them in the cupboards. This is a recipe from Ballyvaugham,Co.Care Ireland. Traditional Soda Bread calls for Buttermilk or commonly known as Sour Milk in Europe.
 You want to make sure you do not knead or handle the bread. I use a medium round mixing bowl to  mix and then turn it upside down onto the Floured parchment paper lined baking sheet. Press it down to the 4cm thickness and then cut it, Place it in the oven right away cause the Soda starts working as soon as you add the buttermilk. You want the bread to continue to rise in the oven, therefore getting it in at the right time is essential for the bread. This is not a make ahead  a cooking bread. It is consider a fast bread.

The faster you work with it after added the buttermilk and better it will turn out.


IRISH SODA BREAD

6 cups Flour
1/4 teaspoon  Baking Soda
1/4 teaspoon Salt
1 cup Buttermilk


1. Preheat over to 400° F
once oven is heated( due to you need to gt the bread in the oven right away)

2. Put all the dry ingredients( Flour, Baking Soda, Salt) in a medium bowl, stir well.

3 .Make a well in the middle, add buttermilk in the Well, stir Vigorously til all flour is incorporated.

4. Turn out unto  a baking sheet lined with Parchment paper add a little floured to the paper, flatten out into a circle about a 4 cm thick ( one and a half inch thick)

5. With a floured knife make a crisscross cut in the middle.

6. Bake in the preheated oven for 40 minutes.

Fall Foods: One Dish Meals

The other day I was looking in the refrigerator for some ideas for  dinner. I had no meat in the frig but had  some  Black Angus cooked Hamburgers patties in the freezer. No buns though. So, I looked in the cabinet, had some  whole wheat elbow noodles and some gluten free elbow noodles. A package of onion and mushroom soup mix, can of  diced Roma Tomatoes and a  shallot. Of course I had all sort of  salts and spices.

So, I decided to make a Hamburger Helper type of meal. I need to make sure it was good for our health needs. Not causing a spike in glucose and being  lower in calories but high in fiber.

this is the recipe created:


Fall One Dish HH.

3 Black Angus hamburger patties ( pre cooked)
1 (14.5 oz) can of diced Roma tomatoes
1 cup of each Barilla Gluten Free Elbow noodles and Barilla Whole wheat grain elbow noodles
1/4 cup of minced shallots
 Avocado Oil
1 envelope of Lipton Mushroom and onion dry soup mix.
AlderWood Smoked Salt*
Fine Sea Salt
ground white and black pepper
1/4 tsp garlic powder.
 1 tsp McCormick Perfect Pinch Italian Seasoning
1 cup water.
1 Tablespoon Honey ( I used A German  Black Forest Honey)


Boil 4 qt of water for the noodles. Once the water is boiling put 1 tsp of Alderwood Smoked salt and 1 tablespoon of Sea salt in water. This will season the noodles.  very important step! make sure the salts are dissolved, taste the water is should taste like sea water. Place the noodles in the water and boil for 8 minutes.

Now saute the shallots in about 1 tablespoon of avocado oil. add the tomatoes,  garlic and Italian seasoning. stir bring to a boil,
Add the soup mix and water stir bring back to a boil, reduce heat and simmer for about 5 minutes ( uncovered).   add the Honey and stir.
 cook the Patties as directed in the microwave. The ones I use are precooked and I cook them for 2 minutes. Remove them and  chop them up. place into the sauce. add about 1/8 ( pinch) of Alderwood salt. about  a pinch of cracked pepper and stir together. simmer. about  2 minutes.

Drain the pasta and add it to a pasta serving bowl with 2 tablespoon of room temp butter and a pinch of Alderwood salt. toss until all the butter and salt are Incorporated  into the pasta. Add the meat sauce and mix well. Taste and add more sea slat and pepper as needed to your taste.

I  grated a little Parmesan cheese over it  and place the cheese grater on the table for folks to add more if wish.

Enjoy, serves 6 people.
 Recipe copyright 2017 by "Auntie E Cookbook/EM Dubros"


*You can find the Alderwood Smoke salt on Ebay and Amazon. I have a place where I can get all sorts of smoked salts  the Olive Tap.
 Smoked salts add great flavors to your recipes with out having to smoke them in a smoker for hours. I will post about these amazing salts and how to use them in a later post.