Banana Oat Scones...

My original recipe for scones came from a book called The Joy of Snacks. I don't remember the book and may have to track it down sometime to refresh my memory. I think it was borrowed from the library. I have modified the recipe so much over time, that it is quite different than the original (which contains egg and raisins, and does not use bananas.)

Ingredients:

(scant) 2 cups all purpose flour

1/4 cup sugar

1 tablespoon baking powder

1 teaspoon cream of tartar

1/2 teaspoon salt

1 1/4 cups old fashioned rolled oats

1/2 cup non-hydrogenated (no trans-fats) margarine, melted
1/3 cup soy milk (plain or vanilla)

1 ripe mashed banana

Directions:

Combine dry ingredients; set aside. Blend mashed banana, melted margarine, and soy milk until fairly smooth. Add in dry ingredients and mix just until moistened. Shape dough to form ball; pat out on lightly flours surface to form 8 inch circle. Cut into 12 wedges (scones); bake on oiled baking sheet at 425 degrees for 8 to 10 minutes or until light golden brown. Serve warm.

Note: I go "skimpy" on the flour at the start and reserve some to add at the end if needed. Not all banana's are created equal! I will (carefully) add more if the dough is too sticky to shape and cut.

photo by Aisling, February 19, 2007

Pepparkakor Cookies...

I wish I could give credit where credit is due, with this recipe. I found it among some children's books about holidays in other countries and copied the recipe to try, but failed to note the source on my copy. There are lots of variations on this recipe on line, but this is a nice simple version with which to start.

Ingredients:

• 3 cups sifted flour (I replace 1 cup with whole wheat flour)


• 1 teaspoon baking soda


• 1 1/2 teaspoons of ground ginger, ground cloves and cinnamon


• 1 cup butter or (non-transfat) margarine


• 1 cup dark brown sugar


• 2 egg whites

Directions:

1. Sift together flour, spices and soda.
   
2. Cream butter and sugar until very fluffy then beat in egg whites. Slowly work in dry ingredients.
   
3. Wrap and chill for 12 hours.
   
4. Heat oven to 350 degrees F.
   
5. Roll out dough to 1/4 inch thickness on lightly floured board. Cut into shapes with cookie cutters.
   
6. Bake on ungreased baking sheet for 10-12 minutes until light brown on edges. Cool on wire racks.
   
7. Serve plain, dusted with powdered sugar, or frosted and decorated. Or, pierce with needle after baking before cookie hardens to thread with ribbon and hang on tree.
   

Photo by Aisling, Cookie Cutters, November 2006