Mixed Berry Scones

Mixed Berry Scones (Cook's Country)
Scones
1 3/4 c frozen mixed berries, roughly chopped
3 T powdered sugar
3 c flour
12 T cold butter, cut into 1/2" chunks, separated
1/3 c sugar
1 T baking powder
1 1/4 t salt
1 c milk
1 egg + 1 yolk
Glaze
2 T butter
1 T honey

1. Preheat oven to 425* and line a jelly roll pan with parchment paper.
2. Toss berries in powdered sugar and set aside in freezer.
3. In food processor, combine flour, 6 Tablespoons butter, sugar, baking powder, and salt until butter is fully incorporated; add remaining butter and pulse until butter is reduced to pea-sized pieces.
4. Transfer mixture to a medium bowl and stir in berries.
5. In a separate small bowl, combine milk and eggs.
6. Make a well in the center of the flour mixture and pour in egg mixture; using a rubber spatula, gently stir together, scraping down the edges of the bowl, until just combined. Don't overmix. Dough will look shaggy.
7. Turn the dough out on a well-floured surface and knead briefly until dough just comes together. Using a dough scraper, form the dough into a 12"x4" rectangle; cut dough into four equal rectangles, then cut each of those in half diagonally (8 triangles total).
8. Transfer scones to prepared pan and bake until light brown, about 15-18 minutes, rotating pan halfway through.
9. While the scones bake, combine butter and honey in a small microwave-safe bowl and heat until butter is melted; stir and set aside.
10. Remove scones from oven and brush tops with honey butter glaze. Return scones to oven and bake for an additional 5-8 minutes, until golden brown. Transfer to wire rack to cool for 10 minutes.

Blueberry Cobbler

Blueberry Cobbler
4 c fresh blueberries
1 c flour
1 c sugar
1 t cinnamon
1/2 c mayonnaise

1. Preheat oven to 350* and lightly grease a 9x9 pan.
2. Place blueberries in the bottom of the pan.
3. In a medium bowl, mix together flour, sugar, and cinnamon; stir in mayonnaise. Spoon over blueberries.
4. Bake for about 40 minutes, until crust is light brown.

Basic (Green) Smoothie

Basic (Green) Smoothie
3/4 c yogurt (I use Yoplait Light)
1 c juice (I use Crystal Light) or water
1 banana, fresh or frozen, opt
1.25 c frozen fruit (berry medley, strawberries, peaches, etc.)
1-2 large handfuls of spinach or kale, opt
2 T flaxseed, opt

1. Place all ingredients in the blender; blend on high speed until blended well.
*Play around with ingredients and make it your own - these are just guidelines*

 

Green smoothie with spinach:

Baked Raspberry French Toast

My mom got this recipe from someone at her church. So good!


Baked Raspberry French Toast
1 c brown sugar
1/2 c butter
2 T water
1- 10 oz bag frozen raspberries*
1 loaf French bread, cut into 1" slices
5 eggs
1 1/2 c milk
1 T vanilla
cinnamon & sugar to taste

1. In a medium saucepan, melt brown sugar and butter on med. high; once butter is melted, add water.
2. Turn up heat a little and stir quickly until mixture foams, then pour into 9x13 baking pan.
3. Let mixture cool about 10 minutes; layer pan with 1/2 bag of raspberries, bread (tearing pieces for corners so that all space is filled with bread), and the rest of the raspberries.
4. In blender, mix eggs, milk and vanilla; pour carefully over the bread, making sure to soak everything. Sprinkle with cinnamon sugar.
5. Cover, refrigerate overnight.
6. Bake at 350* for 45-60 minutes until golden brown.
*You can use canned peaches, minus the juice, or any other fresh or [thawed] frozen fruit. If using bananas, don't add the top bananas until just before baking, to prevent from turning brown.

Lemon Berry Cheesecake

Lemon Berry Cheesecake
1 1/2 c fine graham cracker crumbs (1 sleeve, or about 10 crackers)
7 t butter, softened
2- 8 oz pkgs [low-fat] cream cheese, softened
1- 14 oz can sweetened condensed milk
2 eggs
2 lemons, zested and juiced
1 t lemon extract
2 T flour
1 c berry jam (I used cherry preserves that I had on hand)

1. Preheat oven to 350* and grease a 9x13 pan.
2. In a small bowl, toss crumbs and butter until evenly coated; press into bottom of pan.
3. In a large bowl, use an electric mixer to whip cream cheese until smooth.
4. Slowly beat in sweetened condensed milk; add eggs, lemon [zest, juice and extract], and flour. Mix well.
5. Spoon over crust and smooth.
6. Heat jam and stir until smooth and fluid (about 45 seconds in the microwave); drizzle over cheesecake and use a fork to swirl around.
7. Bake 30 minutes, until set in middle. Cool to room temperature and serve or chill.