Maple Walnut Scones

Source: Simply in Season
Date tried: April 26, 2012
Yield: 5-6 servings
Time needed: 25 minutes

 This is simple enough and quick enough to make for breakfast.  Of course, it is in the “Spring” section of the cookbook.

Maple Walnut Scones

Maple Walnut Scones
3 ½ cups (875) ml. flour
1 cup (250 mL) walnuts or other nuts, finely chopped
4 tsp. baking powder
1 tsp. salt
2/3 cup (150 mL) chilled butter
1 cup (250 mL) milk
½ cup (125 mL) maple syrup

Preheat oven to 425oF (220oC)
Grease a baking pan.
Combine flour, nuts, baking powder and salt.
Add the butter, cutting it in until the mix is crumbly.
Quickly stir in milk and syrup.
Work mix into a soft dough.
Turn it out onto a board. Knead gently 5-6 times.
Roll out into a circle about ½” (1 cm.) thick and 7” (18 cm) across.
Cut into 10-12 wedges and place on baking pan.
Bake 15-18 minutes until golden.  Serve immediately.

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Company Muffins

Source: Simply in Season
Date tried: April 24, 2017
Yield: 18 muffins
Time needed: 30 minutes

Jammed full of oats, apples, carrots, walnuts and raisins, these muffins certainly live up to their name.

Company Muffins

Company Muffins
1/2 cup/125 ml flour
1/2 cup/125 ml whole wheat flour
1 cup/375ml oat bran or rolled oats
3/4 cup/175 ml brown sugar
1 Tbsp. ground cinnamon
2 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt

2 large tart apples, peeled, cored and shredded
1 1/2 cups/375 ml shredded carrots
1 cup/250 ml chopped walnuts or flax seed meal
1/2 cup/125 ml raisins

2 eggs, slightly beaten
1/2 cup/125 ml milk
1/4 cup/60 ml oil

Set oven to 375oF./190oC.
Grease muffin tins.

In a large bowl,combine first set of ingredients, mixing well.
Add the shredded apple and carrots, walnuts and raisins to the flour mixture, stirring to coat.

In a small bowl, combine the final three ingredients.
Make a well in the flour mixture and pour in liquid.
Stir just until moistened.

Fill muffins tins about 3/4 full.
Bake 18-20 minutes.

Date and Nut Bread

Source: Ecological Cooking
Date tried: April 25, 2012
Yield: 3 loaves
Time needed: 3 hours, but most of the time is for rising and baking, not prepping.

Most dessert breads are quick breads, but this is a yeast bread yet it does not call for any kneading. I think this is an oversight, even though the instructions say the batter will be sticky when put into the loaf pans. In any case, I did skip kneading and I was not pleased with the results. It tasted fine, but it really did not look good at all.

Date & Nut Bread

Date & Nut Bread

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Baby Spinach and Orange Salad with Honey Mustard Dressing

Source: 12 Months of Monastery Salads
Date tried: June 22, 2015
Yield: 6-8 servings
Time needed: 20-30 minutes

A two-in-one recipe as you get the Honey-Mustard Dressing as well. I have always loved the combination of spinach and oranges and this dressing sets them off very well. Prepare the dressing first and set aside until ready to serve.

Honey Mustard Dressing

Honey Mustard Dressing

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