Posted by Headcook On March 20, 2016
Posted by Headcook On October 19, 2014
2 cups flour
7 Tablespoons sugar
1 Tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1/2 cup canned pumpkin puree (not pumpkin pie filling)
3 Tablespoons half & half
6 Tablespoons cold butter, cubed
For the plain glaze:
1 cup + 1 Tablespoon powdered sugar
2 Tablespoons half & half
For the spiced drizzle:
1 cup + 3 Tablespoons powdered sugar
2 Tablespoons half & half
1/4 teaspoon cinnamon
1/8 teaspoon ground nutmeg
pinch ground ground ginger
pinch ground ground cloves
Preheat oven to 425 degrees then line a baking sheet with parchment paper and set aside.
In the bowl of a large food processor (or in a large bowl) combine the flour, sugar, baking powder, salt, cinnamon, nutmeg, cloves, and ginger. Pulse or whisk to combine. Add cold butter and pulse until well incorporated and mixture is the texture of cornmeal. Alternatively, use your fingertips or a pastry butter to blend butter in.
In a separate bowl, whisk together pumpkin puree, half & half, and egg. Add to flour mixture and pulse until just combined. Alternatively, stir until the dough comes together in a ball. Turn the dough out onto a lightly floured surface and gently knead 4 or 5 times to bring the dough together, then flatten into a circle 1″ thick. Using a pizza cutter, cut the dough in half, then cut each half into thirds.
Place the wedges onto the prepared baking sheet and bake for 14-16 minutes, or until just starting to turn golden brown. Remove to a cooling rack to cool completely.
When scones are cool, whisk together the plain glaze ingredients, then spoon on top and spread slightly. Let harden for 10 minutes, then whisk together the spiced drizzle ingredients and drizzle on top. Let harden completely, about 1 hour, before serving. Store in an air-tight container for 1 day.
Posted by Headcook On January 1, 2013
For most of my children’s existence (11 years and counting), we have hosted Christmas morning breakfast for their grandparents. The menu has varied over the years, but the tradition has stood and the kids enjoy showing off their new gifts. Usually I make something from scratch that morning, but decided to go the easy route this year. I mashed up a couple of different crock pot bakes into this recipe. We liked it but the recipe needed tweaking due to the cheese burning. This will be great for an opening day deer hunting bake as well. Enjoy!
1 dozen eggs
1 cup milk (add more since the first bake was a little dry)
1 package (32 oz.) of frozen o’brien hashbrowns
1 lb of bacon – cooked, drained and cut into pieces
1 lb of sausage, browned and drained
1/2 cup green onions – diced
1 green pepper – diced
1 pound cheddar cheese – shredded
1/4 teaspoon dry mustard
salt & pepper to taste
1. Layer potatoes, bacon, onions, green pepper in the crockpot in two or three layers.
2. Beat the eggs, milk and mustard, salt & pepper together.
3. Pour over the whole mixture.
4. Cook with slow cooker on low for ten to twelve hours or until eggs are set and thoroughly cooked.
5. Put the cheese on top an hour before serving.