Author Archives: Sandy

  from Gourmet  | September 2000   Ingredients For topping 3 tablespoons unsalted butter 1/2 cup packed light brown sugar 1 lb Granny Smith apples, peeled, cored, and cut into thin wedges For biscuit cake 1 cup all-purpose flour 1/4 cup … Continue reading →

Scones 3 cups Gold Medal® self-rising flour 1/2 cup granulated sugar 1 teaspoon grated orange peel 1/2 cup butter or margarine 1 cup fresh or frozen cranberries, halved 1 egg 1/3 to 1/2 cup buttermilk Orange Butter 1/2 cup butter … Continue reading →

SIDE DISH RECIPE: Adobo Sauce 10-whole chipotle peppers (smoked, dried jalapeno peppers) 1/3-cup onion, diced 5-tbsp cider vinegar 2-cloves garlic, sliced 4-tbsp ketchup 3-cups water ¼-tsp cumin ½-tsp oregano ½-tsp salt Combine all ingredients in a pan Cook over a … Continue reading →

Leek Bread Pudding Adapted from Ad Hoc at Home I actually had a chance to go to Ad Hoc shortly after it opened when I was out in San Francisco a couple years ago and I loved it. That kind … Continue reading →

Mom’s Ginger Scones Ingredients: 1 stick of butter (113.4 grams) 1 1/2 cups flour 1 1/2 cups oats 1/4 cup unpacked brown sugar 1 tablespoon baking powder 1 teaspoon cream of tartar 1/2 teaspoon of salt 1 egg 1/3 cup … Continue reading →

Lemon Curd Recipe Printer Friendly Page Lemon curd is a thick, soft and creamy, spreadable cream that has a wonderful tart yet sweet flavor. Traditionally it was used as a spread for scones but today we also use it to … Continue reading →

Preheat oven to 400 degrees F (200 degrees C) and place rack in middle of oven.  Stack two baking sheets together and line the top baking sheet with parchment paper.  (This prevents the bottoms of the scones from over browning … Continue reading →