Baking Time Perfect for March Break

It's March Break and soon enough Easter as well around the corner! And with these somewhat wet and grey days baking is perfect to go along with a cup of tea or warm glass of milk. These recipes are two I showcased on Inside Guelph this week but also recipes I enjoy making often and changing up the add-ins. Whether your kids like chocolate chips or raisins or currants in their scones, the time spent together making and eating them will be a wonderful food memory for years to come. Enjoy!

Apple Toffee Cornmeal Scones

The slight crunch of the cornmeal makes these scones extra special. The toffee apple combination will be a huge hit with all the small people at your house too with a big glass of milk. 

Preparation Time: 15 minutes
Bake Time: 15 minutes

1-3/4 cups (425 mL) all-purpose flour
3/4 cup (175 mL) cornmeal
1/4 cup (50 mL) packed brown sugar
1 tbsp (15 mL) baking powder
1/2 tsp each baking soda and freshly ground nutmeg
Pinch salt
3/4 cup butter, cubed
3/4 cup (250 mL) buttermilk
1 small red apple, cored and diced
1/4 cup (50 mL) toffee bits

In a large bowl, whisk together flour, cornmeal, sugar, baking powder, soda, nutmeg and salt. Using pastry blender or fingertips cut in butter until mixture resembles coarse crumbs. Drizzle in buttermilk until soft ragged dough forms. Stir in apple and toffee bits.

Scrape out dough onto floured surface and knead gently about 5 times to bring dough together. Pat out into a 9 inch (23 cm) circle. Cut into 8 wedges and place on parchment paper lined baking sheet. Bake in 400 F (200 C) oven for about 15 minutes or until golden.

Makes 8 servings.

Oatmeal Raisin Cookies

Make these cookies with the kids and if raisins are popular in your house, change them up to chocolate chips, candies or other dried fruit.

1 cup (250 mL) butter, softened
1 cup (250 mL) packed brown sugar
1/2 cup (125 mL) granulated sugar
2 eggs
2 tsp (10 mL) vanilla
1 1/2 cups (375 mL) all purpose flour
1 tsp (5 mL) baking soda
1 tsp (5 mL) cinnamon
1/2 tsp (2 mL) salt
3 cups (750 mL) quick cooking or 1 minute oats (oatmeal)
1 cup (250 mL) raisins

In large bowl, beat butter and sugars until fluffy. Add eggs, one at a time beating well after each addition. Beat in vanilla.

In another bowl, whisk together flour, baking soda, cinnamon and salt. Add to butter mixture and stir until combined. Add oats and raisins; stir until well distributed.

Drop onto parchment paper lined baking sheets by rounded tablespoonfuls and bake in 350°F (180°C) oven for about 10 to 12 minutes or until light golden brown. Let cool slightly on baking sheet; remove to cooking rack. Let cool completely. Store in sealed container to retain moistness.

Makes about 4 dozen cookies.


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