- Oatmeal Blueberry Scones
We’re getting ready to leave California, and we’re sad. Not only because it’s very nice here, but because, we have to pack and start life again in a new place. Many people tell us our lives are really exciting, having traveled to so many places, etc. But for us, we’re looking forward to finding a stable place. Especially now that we have a little one.
Anyways, Sarah now is trying to cook with the things we have in the cupboards. We have a lot of oatmeal, from Costco (American big supermarket which sells things in big quantities), so Oat Scones sounded good. Sarah found a recipe in the book Vegetarian Cooking for Everyone by Deborah Madison. It’s kind of sad, we’re transcribing this simple recipe instead of many other wonderful recipes the book has. You might see a few more from this book before we leave here.
One of the variations for this recipe it’s putting blueberries. Besides they’re yummy, Sarah has pledged to eat as many berries as she can before leaving the States. Her reasoning is that in Spain there are not blueberries and that in Denmark, they are somewhat pricy. That’s fine with Carlos, although he’s a little afraid of becoming a blueberry himself. The little one likes them too, although we cut them in little pieces for her.
This is the recipe:
- 1 cup rolled oats, plus extra for the counter
- 1-1/2 cups all/purpose or whole-wheat pastry flour
- 3 tablespoons brown suga
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 7 tablespoons cold butter, cut into small pieces
- 1 egg
- 1/2 cup plus tablespoons milk or cream
- 1/2 teaspoon vanilla extract
- 1/4 blueberries
Preheat the oven to 425 (Fahrenheit) or 220 (Celsius).
Mix: The dry ingredients together, then cut in the butter with your fingers or two knives until coarse crumbs are formed. Beat the egg with the milk and vanilla and stir it into the dough. Mix just enough to moisten the dry ingredients evenly. Scatter some oats on the counter and turn the dough out on top of them. Pat into a circle about 2 cm thick, then cut into eight wedges and place each piece on the oven. Bake until good browned, 15 to 18 minutes. Serve warm. It’s a nice snack.
We had this cake for our anniversary and it was great! A fantastic recipe from Mom’s Best Desserts.
- approx. 5.5 ounces unsweetened chocolate (I used 85%) If you use unsweetened add a bit more sugar
- 2 cups sifted cake flour
- 1 tsp. baking soda
- 1/2 tsp. salt
- 6 tablespoons butter at room temperature
- 1 1/2 cups sugar
- 2 large eggs
- 1 tsp. vanilla
- 3/4 cup milk
- 1/2 cup sour cream
Preheat the oven to 350 (150 C). Lightly grease 2 8-inch cake pans. Line the bottoms with parchment paper or foil. Grease again, then sprinkle with flour to coat. Shake out any excess flour. Set aside.
Melt the chocolate over very low heat on in a microwave. Stir until smooth. Set aside to cool.
Sift togetehr the flour, baking soda, and salt. Set aside.
In a large mixing bowl, beat the butter until creamy. gradually add the sugar, beating until fluffy. Add the eggs, one at a time, beating well after each addition. Blend in the chocolate and vanilla. Add the flour mixture alternatively with the milk and sour cream, mixing just until the batter is smooth and blended. Spoon the batter into the prepared pans.
Bake for 30 to 35 minutes, until a knive comes out smooth. Cool on wire racks for about 10 minutes. Garnish with walnut halves if using.
Serves 8 ( we did a half recipe)
This recipe is from Carlos’s Grandma. It isn’t a sweet carrot cake like we have in the US, its like a breakfast cake but if you put cream cheese frosting on it then it can be a desert cake.
Breakfast Carrot Cake
- 3 eggs
- 3/4 cup sunflower oil (or other vegetable oil)
- 2 grated carrots
- 1 cup sugar
- 3 cups flour
- 1 Tbs baking powder
- 1/2 cup milk (if needed)
Mix wet ingredients together. Mix dry ingredients separately. Add dry ingredients to wet ones adding the milk if needed.
Bake at 170 for 40-50 minutes or until golden brown.
These are crunchy cookies that are great as a snack or at “tea time.”
- 200 g butter
- 250 g flour
- 100 g. powdered sugar
- approx 50-gr. sliced or chopped almonds
- 1 egg (if using decorative method)!
Mix butter, sugar and flour together. Roll into a long roll that is narrow and long. Wrap in plastic wrap and refrigerate 8-24 hours.
Cut into 3 mm slices and place on a baking sheet. Beat egg and put a small amount on each cookie. Add Almond slice. The egg will make the almond stick. If you are short on time you can add chopped almonds to the roll and just cut and bake. Bake at 200 C until golden.
Cut the roll in
This is a delicious spice cake! Easy and traditional Danish recipe.
- 100 gr. butter or margarine (softened)
- 300 gr. Dark brown sugar
- 3 eggs
- 250 gr. flour
- 3 tsp baking powder
- 3 tsp cinnamon, all spice, cloves, ginger, cardamom,
- 50 gr. coconut flakes
- 1-2 apples chopped
- 100 gr. chopped almonds
- 1 dl milk (a little less than 1/2 cup)
Cream together butter, sugar and eggs in Tmix or with a hand beater. Add eggs 1 at a time. Mix flour and baking powder and add the rest of the ingredients. Add dry ingredients little by little to wet ingredients and add milk near the end as needed for moistness.
Bake on 180 C. for 45-60 minutes in a cake pan.
We lived with a 86 year-old Danish woman for a few months. She is amazingly active and is always gardening! We tried her danish cakes and really liked them and eventually she taught us how to make them. They are delicious as are most Danish pastries.
Makes 2 bread pans For higher filled bread pans
- 5 eggs 6 eggs
- 250 g butter 300 gr. butter
- 250 g flour 300 gr. flour
- 250 g sugar 300 gr. sugar
- 2 tsp baking powder 3 tsp baking powder
- juice and peel of 1 large lemon juice of 1 large lemon
- at least 50 gr. chopped almonds 75-100 gr. almonds
- raisins raisins
- Sugar to sprinkle on top
Preheat oven to 180 C. Prepare by: Beating eggs in a bowl, grating lemon peel and juicing lemon, chopping almonds, and putting wax paper in bread pan forms. In a bowl mix flour, baking powder, lemon peel, and half of the chopped almonds.
In a large bowl cream together butter and sugar with a hand mixer or the Tmix. Mix in beaten eggs one at a time. Add flower mixture and lemon juice.
Pour mixture into bread pans and add raisins by pushing them to the middle. Sprinkle with sugar and bake at 180 C for about 30-40 minutes (50 minutes for the larger recipe). Knife should come out clean like any cake bread.