Orange Cranberry Scones*

by

Morwen

The book from which this recipe comes, is the most delightful book ever!  And I will never be able to thank my friend enough for giving it to me!  It has everything from regular bread and quick breads to crumpets, scones, biscuits and even calzone and pizza!  Today I bring you these scrumptious scones filled with tart cranberries and the sweet taste of orange.  I did alter the recipe slightly, so those are the measurements I am listing, for example, these scones call for Sugar, but as usual, I used Honey instead.  I also discovered that I added a 1/4 cup more Orange Juice then was called for.  Guess that would be why the dough was super sticky and I had to add more Flour!

3 cups All-Purpose Flour

3 tsp Baking Powder

3/4 tsp Salt

1/2 tsp Nutmeg

6 TBSP Butter, cut into small pieces

1 TBSP finely grated Orange Zest

1 cup dried Cranberries (the recipe originally calls for 1 cup fresh Cranberries, coarsely chopped)

2 medium Eggs

1/4 cup Honey

1/4 cup freshly squeezed Orange Juice

3/4 cup Milk

  1. Preheat the oven to 415°F.  Lightly grease a baking sheet without sides.  Combine the Flour, Baking Powder, Salt and Nutmeg in a large mixing bowl.  Whisk to blend thoroughly.  Add the Butter and cut in with a knife (I used my hands) until the mixture is crumbly.  Add the Orange Zest and Cranberries, and toss to combine.

  2. Ina  separate bowl, whisk together the Eggs, Honey and Orange Juice.  Stir in the Milk.  Make a well in dry ingredients.  Pour in Egg mixture and stir gently til combined.  Gather the dough together and turn onto a light floured surface.  Knead 25 times, sprinkling flour if necessary to prevent sticking.  

  3. Pat the dough into a 10x10 in. square.  Cut into 5 equal strips, then cut each strip into 5 pieces.  Transfer to the prepared baking sheet.  Bake in the preheated oven for 10 minutes, or until lightly browned.  Serve immediately or cool on a rack.  

*this recipe is a variation of the Orange Cranberry Scone recipe from Judy Gorman's Breads of New England.

Black Bean & Cheese Enchiladas

by

Morwen

Though this meal is scrummilicious, it can be exhausting to make...or at least I find it exhausting sometimes.  But I make my own tortillas, enchilada sauce and re-fried beans, so that is why it's so labor intensive.  This meal goes well with Spanish Rice and Lettuce.

  Enchiladas

22 Tortillas (see HERE)

16 oz Cheddar Cheese, shredded

Black Bean Re-fried Beans - 4 cans or homemade (see recipe below)

Red Enchilada Sauce (see recipe below)

Sour Cream

2 9x13 Glass Casserole Pans

  Pour a 1/2 cup of Sauce in the bottom of each pan.  On each tortilla, spread approx. 3 TBSP of Beans down the center.  Sprinkle with a little Cheese and roll.  Place in pan (11 in each) and cover with the rest of the Sauce.  Sprinkle  with Cheese and bake on 350° on for 30 minutes.  Serve with Sour Cream. 

  Black Bean Re-fried Beans

6 cups cooked Black Beans

1/2 cup Hot Water

1 TBSP Coconut Oil

1 tsp Salt

1 TBSP Chili Powder

  Into a blender, put 3 cups of Black Beans, Water, 1/2 TBSP Coconut Oil, 1/2 tsp of Salt  and blend until smooth.  Dump into a medium sized bowl.  To the bowl add the other 3 cups of Beans and mash well with a potato masher.  Add the other 1/2 TBSP of Coconut Oil, 1/2 tsp Salt and the Chili Powder.  Mix well and use.

  Red Enchilada Sauce

6 oz. Tomato Paste

6 cups Water

1/4 cup Oil

1/4 cup Flour

2 TBSP Chili Powder

  In a measuring pitcher, measure out the 6 cups of Water.  Add the Tomato Paste and mix thoroughly.  In a large saucepan, heat the Oil for 3 minutes on medium heat.  Add the Flour and Chili Powder, whisk thoroughly.  Gradually add the Water/Tomato Paste mixture and whisking all the while 'til it is all incorporated.  Cook until it begins to boil, whisking every few minutes.  Use and Enjoy.

And I think that covers everything.  Please do not hesitate to ask questions!!

See ya!