Milchig Deserts: Scones

2 cups all purpose flour
1/4 cup granulated white sugar or honey (cooking_with_honey)
1-1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup  (1 stick) unsalted butter, cold and cut into pieces
1 teaspoon pure vanilla extract
2/3 – 3/4 cup buttermilk

Optional:

1/2 cup  milk or semi sweet chocolate chips or chunks
1/2 cup dried cherries, cranberries, raisins, or crushed walnuts

Combine all dry ingredients in one bowl: flour, sugar,  powder, soda, salt, and cut in butter using a pastry blender then add chocolate chips, raisins, or nuts. Cover with plastic wrap and set aside in refrigerator if needed.

In a separate bowl combine all liquids: buttermilk, vanilla extract and honey if using it instead of sugar.

Preheat oven to 400° F    (200 C).  Line a cookie sheet with parchment paper or cover with olive oil.

Mix liquid ingredients into dry and using a table spoon, portion them about 3/4 to 1 inch apart.
Egg glaze (optional) Mix one egg yolk with 1 teaspoon of lukewarm water and lightly brush the tops of scones. It will give scones a nice golden color.

Bake for about 15 to 20 minutes.  Test with a toothpick if they are ready inside.

Tips: use less liquid if using honey instead of sugar.

Enjoy!

~Floreti

Pareve Deserts: Homestyle Fruit Cobbler

Streusel Topping:

1-1/2 cups all-purpose flour
1 cup butter (for pareve recipe substitute with dairy-free margarine)
1-1/2 cups light brown sugar or honey (cooking_with_honey)

Cake:

1-1/2 cups butter, softened (for pareve recipe substitute with dairy-free margarine)
1-1/2 cups sugar or honey (cooking_with_honey)
3/4 teaspoon salt
3 eggs, whisked
1 teaspoon vanilla
3 cups all-purpose flour
4-1/2 teaspoons baking powder
1-1/2 cups milk (use almond milk for pareve recipe)
5-6 cups fresh or frozen fruit

Streusel Topping:

Blend flour and butter together.   Add sugar and continue blending until mixture balls, being careful not to overmix.  Add more flour, if using honey.  Cover and refrigerate until ready to use.

Cake:

Preheat oven to 375°F.  Combine butter, sugar, and salt in mixer and blend on high speed fro 3 minutes.  Add eggs and vanilla; continue beating on high speed for an additional 1 minute.  Combine flour and baking powder. Add to butter mixture in 3 batches, alternating with milk. spread evenly into a 10 x13 non-stick baking pan and top with fruit. Sprinkle fruit evenly with streusel mixture.  Bake 1 hour until golden brown.  Serve immediately with whipped cream or vanilla ice cream.
Makes about 16 servings.

Tips: use less liquid if using honey instead of sugar.

Enjoy!

~Floreti

Sweet Salsa: Strawberry, Kiwi, Mango, and Banana

Ingredients:
15 strawberries
2 kiwis, peeled and chopped
1/2 medium mango, peeled and diced
1-2 bananas, peeled and diced
fresh chopped basil and chili powder to taste
3-4 (12 inch) flour tortillas
cooking spray
1-1/2 cup honey
2 tsp cinnamon

Preheat oven to 400°F.

Preparation:
Mix kiwi, mango, banana, cili powder and basil in a bowl. Liquefy strawberries in a blender and pour over fruit mixture.
Stir to coat and refrigerate.

Coat both sides of each tortilla with the cooking spray. Cut them into triangle-shaped wedges and place on a baking sheet. Drizzle honey over chips and sprinkle with cinnamon.

Bake in pre-heated oven until golden-brown, about 10 minutes.

Allow to cool and serve with the fruit mixture.

Yields: 5-10 servings.

~Floreti