Cinnamon Scones

I think I finally have this recipe nailed down.  I really like the scones from Panera, but they are too expensive and taste of too much baking powder.  I tried using Hershey's cinnamon chips, but they taste too... Hershey's-ish.  The basis for this comes from America's Test Kitchen via Smitten Kitchen.

1 T cinnamon
1/2 T cream
          add just enough cream to make a very thick, dry paste, then set aside
2 c flour
1/4 t salt
3 T sugar
2-1/2 t baking powder
          mix together in medium bowl
5 T salted butter
          cut in flour mixture to the size of small peas (or freeze and use a grater to add)
1 c heavy or whipping cream
          stir in until just combined, then knead in the bowl with your hands just until the mixture starts to form together.  Sprinkle the cinnamon mixture over the dough and knead three more times to distribute the spice.  Form a disk one inch thick.  If you like, spread with an egg wash and sprinkle with sanding sugar and additional cinnamon.  Cut into about 8 wedges, set at least one inch apart on an ungreased sheet.  Bake at 425-degrees for 12-15 minutes.

Apple Sharlotka

From Smitten Kitchen

This was an interesting dessert.  Sort of a cross between a cake and a pie.  I suggest a mix of tart apples with some that cook softer.  3-Grannies and 3-Macs?  Make sure you beat the eggs long enough to create the foaminess that will bake into an interesting sugary shell over the top, with the insides steaming together.  My Russian coworker made this in the old country, sometimes with different fruit or raisins.  Walnuts would be nice (if they didn't give me hives, that is!)

6 Granny Smiths, 1/4 "dice
3 eggs
1c sugar
1t vanilla
1c flour

Preheat 350 degrees. Line 9" springform with parchment and butter well.  Put diced apple evenly in pan.  Mix eggs and sugar and beat til thick, yellow and foamy.  Mix in vanilla and then stir in the flour.  Pour over the apples and spread to cover all pieces.  Bake about one hour.  Cool in pan for ten minutes.  Remove ring, flip onto plate, remove bottom and peel off parchment.  Place serving plate onto the cake and flip back right side up.  Serve warm with cinnamon and powdered sugar dusted over it.

Winter salad

This works best with a mild, sweet vinegar like Raspberry Wine (or balsamic, if you can afford it!)  If you don't have that then add a tiny sprinkle of sugar to the vinegar.  I would also plop two poached eggs on top, so start those first if you're adding them.
In a ridiculously large bowl, put about one tablespoon of vinegar and about one-half tablespoon of Penzey's dried shallots.  Dice several dried tomatoes into 1/4 inch pieces and drop on top (don't stir yet.) Add 1/4 teaspoon each of salt and pepper and a teaspoon of dijon.  Add about 3 tablespoons of oil and stir.  Add salad greens and toss.  Plate.  On top, sprinkle raisins, craisins, roast pepitas and chow mein noodles.  Shave a mild American parmesan on top and enjoy.

Microwave Brownies

I can't believe I forgot to add these here.  I cannot eat an entire "batch" of these, but maybe you can try.  I tried having only one bowl to mix and bake, but I thought it made too much mess, so this mixes in one bowl and cooks in a Corning rice bowl.  I've also tried putting bits of things in the batter, but they are decadent enough without the additions.  You should also eat them as soon as they have cooled a bit - like most "breads" baked in the microwave, they get a little rubbery after they cool.

3T butter, melted
1/2 c sugar
1/4 c cocoa
1/4 c flour
1 egg
1/2 t vanilla

Melt the butter in a Corning rice bowl in the microwave for 20 seconds.  Swirl to coat the bowl sides, then set aside.  Mix the dry ingredients well in a small mixing bowl.  Add the egg, vanilla and butter, and stir just until mixed well.  Pour into the rice bowl and microwave for 1:35 in a 110-watt microwave with rotating platter.  (If your microwave is different, you will probably have to adjust the cooking time.)  Cool slightly and eat.

Pasta Cheese Soup

Any pasta shape will work, although the original called for macaroni.  This is about enough for two.

2 oz pasta
1 T olive oil
1 small onion, minced
1 small celery stalk, minced
1 medium carrot, minced
2 T flour
2 c broth
3 oz shredded cheddar
2 T Parmesan
1 c milk

Cook pasta, drain and put into bowl.  Put oil and three veggies into pot and saute until soft but not brown.  Add flour and cook a minute or so further.  Add broth and bring to a boil, stirring well.  Remove from heat.  Stir in cheeses until melted.  Add milk and pasta, then serve.

Cranberry Streusel Muffins (8)

This recipe isn't quite right yet, because it still makes eight muffins.  Granted they are regular-sized muffins, unlike the monsters they sell at the grocery store, but in this case, eight is more than enough!  You could decrease the amount of cranberries, but they are the highlight.  I want to get it smaller, but in the meantime...

1/4 c butter
1/3 c sugar
1 egg
1/2 t vanilla
1 c flour
1 t b powder
1/4 t salt
1/4 c milk
1 c whole cranberries
3 T flour
2 t b sugar
1/4 t cinnamon
2 t butter

Heat oven to 375-degrees.  Cream the first two ingredients - it helps if the butter is room temperature or warmed for about 10 seconds in the microwave.  Add the egg and vanilla and mix well.  In a separate bowl, mix the flour b powder and salt.  Add all at once to the egg mixture and measure the milk on top.  Gently stir until just barely mixed, then stir in the berries.  Spoon into grease muffin cups.  Mix the last four ingredients into crumbs and sprinkle even over the tops of the muffins.  Bake 25-30 minutes or until nicely golden brown.  Let them cool a minute or two, then remove from the tin onto a wire rack to cool so that they don't get soggy bottoms.  I think they are much better warm or the same day, as they lose texture as they age.  (Another reason to get the quantity down, yes?)

Microwave Custard for two

I'm still working on this one.  I think the time/power is the biggest hurdle I haven't worked out correctly yet.  Plus, microwaving custard makes for lumpy custard in most cases.  You can also substitute 2 T maple syrup for the sugar.  Oh - and you won't be able to get these clean in the dishwasher, so be prepared to wash the ramekins by hand (the egg protein, I think).

3/4 c milk (I use 2%)
2 T b sugar
pinch salt
1 egg, well beaten

Heat the milk in microwave for 1 minute on high.  Add sugar and salt, mixing well until dissolved.  Add egg and mix well.  (A custard purist would now strain the mixture to get weird egg lumpiness out.)  Pour into two 6-oz microwave-safe ramekins.  Microwave for (approximately) five minutes at 20% power (I have an 1,100-watt microwave).  Let sit in for a while in the microwave, then cool on the counter a while.  Refrigerate for complete creaminess.