Archive for Bread & Rolls

Cinnamon Vanilla Irish Cream Scones

Hey everybody!

We’ve been having some pretty awesome weather lately (thank God). It’s nice to see some sunny, warm days come around! I know we’ll likely have a few more cold days, and maybe even some more frost, but I’m definitely enjoying it! I’ve even been able to do my work out videos outside…even though I’m cold-natured.

Today I’d like to share a super scone recipe with you. It’s made with Bailey’s Irish Cream but if you don’t drink or just don’t want to use Irish cream, just use regular cream. These scones will still be delicious! (They’re so good that I have trouble not eating several at the time!)

Also, beware…there are lots of pictures…even though I combined a few. Sorry but I love pictures of all the steps. You can always just scroll through if you’d rather. Heehee!

Anyway, I know you’ll love these scones as much as my family and I do! You may even wanna make a double batch! And, be sure to keep the ones you don’t eat right away in the frig since there are milk products in them.

Happy cooking!

~Renee

I sifted together the first 6 ingredients. (The picture on the right is because I forgot the cinnamon the first time. Heehee)

I sifted together the first 6 ingredients. (The picture on the right is because I forgot the cinnamon the first time. Heehee)

Next, I cut the cold butter into small pieces, placed it in the dry ingredients...

Next, I cut the cold butter into small pieces, placed it in the dry ingredients…

...and used my pastry blender to cut it in til it looked like coarse crumbs.

…and used my pastry blender to cut it in til it looked like coarse crumbs.

Here, I'm pouring in the Bailey's Irish Cream and half & half.

Here, I’m pouring in the Bailey’s Irish Cream and half & half.

I put the dough onto my floured mat to knead it 4 or 5 times...

I put the dough onto my floured mat to knead it 4 or 5 times…

...and patted it into a circle.

…and patted it into a circle.

I used my medium and small biscuit cutters to cut out the scones. If you prefer, you can always just use a knife and cut them the way you want.

I used my medium and small biscuit cutters to cut out the scones. If you prefer, you can always just use a knife and cut them the way you want.

I sifted together the dry ingredients for the glaze.

I sifted together the dry ingredients for the glaze.

I added in the vanilla, Bailey's, and half & half.

I added in the vanilla, Bailey’s, and half & half.

I whisked it all together til it was smooth.

I whisked it all together til it was smooth.

Then, I dipped the tops of the scones into the glaze...

Then, I dipped the tops of the scones into the glaze…

...and put them back on the cooling rack til the glaze was set.

…and put them back on the cooling rack til the glaze was set.

And, here's the yummy finished product sitting on my pretty pedestal.

And, here’s the yummy finished product sitting on my pretty pedestal.

Cinnamon Vanilla Irish Cream Scones

2 1/2 Cups All-Purpose Flour

1/2 Oat Flour*

1/2 Cup Sugar

5 tsp Baking Powder

1/2 tsp Salt

1/2 tsp Cinnamon

3/4 Cup Cold Butter

1/4 Cup Vanilla Cinnamon Bailey’s Irish Cream**

1 Cup Half & Half

1 tsp Vanilla Extract

Glaze Ingredients:

2 1/2 Cups Powdered Sugar

1/4 tsp Cinnamon

1 tsp Vanilla Extract

2 Tbls Bailey’s Vanilla Cinnamon Irish Cream

3-4 Tbls Half & Half

Preheat oven to 350°F. Line baking sheets with parchment paper or lightly spray with non-stick spray; set aside.

In a medium bowl, sift together the first 6 ingredients. Cut cold butter into small pieces and, using a pastry blender or two knives, incorporate it into the dry ingredients til mixture resembles coarse crumbs.

Pour in the 1/4 cup Bailey’s Irish Cream, the 1 cup half & half and 1 tsp vanilla. Stir just til it forms a soft dough. Turn dough out onto a surface dusted with flour.

With floured hands, knead 4 or 5 times. Then, pat dough into a circle about 1/2 inch thick. Using a biscuit cutter (or the top of a glass), cut the dough into rounds and place on baking sheet about 2 inches apart.

Bake at 350°F for 15-18 minutes or til lightly browned. Place scones on wire rack and allow to cool completely.

For The Glaze:

In a separate bowl, sift together the powdered sugar and cinnamon. Add the 1 tsp vanilla, 2 Tbls Bailey’s Irish Cream and 3 Tbls half & half. Whisk til smooth, adding the remaining 1 Tbls half & half depending on how thin you like the glaze. (I used the full amount.)

Dip the top of each scone into the glaze and allow the excess to drip off. Place scones onto a wire rack til the glaze sets.

When placing scones in a container, put wax paper between each layer. Store left over scones in the refrigerator because they contain milk products.

*Can use spelt flour or whole wheat flour if desired.

**Can substitute plain Bailey’s Irish Cream or real cream.

**RECIPE AND PHOTOS BY RENEE’S GOURMETS**

©Renee Norris 2016

All rights reserved.

#BaileysIrishCream #scones #greatfood #cinnamon #vanilla

#breakfast #bread

Spelt Flour Buttermilk Biscuits

Hi everyone,

I’m really enjoying the weather here today…it reminds me that Spring is right around the corner! (That does my heart good!) How’s the weather in your corner of the world??

Today I’m sharing a healthy, hearty biscuit recipe. It was definitely a big hit with my family! It’s SO GOOD with some butter, honey, or any spread you love.

It contains spelt flour and a little oat flour. (If you want, you can substitute wheat flour for the spelt flour.) The oat flour I used is some that I made myself. You can make your own Oat Flour too or use store bought.

I also put buttermilk powder in it. If you have liquid buttermilk on hand, you can use 2/3 cup of that in place of the buttermilk powder and water.

I’m sure you’ll love these yummy biscuits as much as my family and I do!

Happy Cooking!

~Renee

Putting the flours, baking powder and salt into my strainer so I can sift them together.

Putting the flours, baking powder and salt into my strainer so I can sift them together.

Adding the buttermilk powder too.

Adding the buttermilk powder too.

I cut the cold butter into small pieces...

I cut the cold butter into small pieces…

...and used my pastry blender until the mixture looked like coarse crumbs.

…and used my pastry blender until the mixture looked like coarse crumbs.

Then I poured in the 2/3 cup water. (If you're not using buttermilk powder, you would pour in liquid buttermilk here.)

Then I poured in the 2/3 cup water. (If you’re not using buttermilk powder, you would pour in liquid buttermilk here.)

After letting the dough rest for 5 minutes, I turned it out onto my floured mat to knead it a little...

After letting the dough rest for 5 minutes, I turned it out onto my floured mat to knead it a little…

...and pat it down for cutting into individual biscuits.

…and pat it down for cutting into individual biscuits.

Here, I'm using my biscuit cutter. If you don't have one, you can use a glass dipped in flour instead.

Here, I’m using my biscuit cutter. If you don’t have one, you can use a glass dipped in flour instead.

I put the biscuits onto my parchment paper lined cookie sheet. If you prefer, you can just use a lightly greased cookie sheet.

I put the biscuits onto my parchment paper lined cookie sheet. If you prefer, you can just use a lightly greased cookie sheet.

These were a big hit with the fam...YUM!

These were a big hit with the fam…YUM!

Spelt Flour Buttermilk Biscuits

1 1/2 Cups Spelt Flour

1/2 Cup Oat Flour

1 Tbls Baking Powder (I use aluminum free.)

1/2 tsp Salt

2 1/2 Tbls Buttermilk Powder*

5 Tbls Cold Butter

2/3 Cup Water

Preheat oven to 450°F. Place parchment paper on a cookie sheet or lightly spray with non-stick spray.

In a medium bowl, sift together the flours, baking powder, salt and buttermilk powder (if using). Cut butter into small pieces and place in with the flour mixture. Using a pastry blender (or two knives), cut it into the flour til mixture resembles coarse crumbs. Add water (or liquid buttermilk) and stir just til incorporated; let it rest 5 minutes.

Turn dough onto a mat or other surface dusted with flour. Lightly knead it 4-5 times. With floured hands, pat dough into a circle approximately 1/2 inch thick.

Using a biscuit cutter or glass dipped in flour, cut dough into individual biscuits and place on prepared cookie sheet about 2 inches apart.

Bake at 450°F for 8-10 minutes or til golden brown. Serve warm with butter, honey, or other desired spread.

**RECIPE AND PHOTOS BY RENEE’S GOURMETS**

©Renee Norris 2016

All rights reserved.

#biscuits #healthy #hearty #greatfood #speltflour #oatflour

Drop Biscuits (from scratch)

I’ll admit it…sometimes I “cheat” and just use good ole Bisquick…but sometimes ya just GOTTA have homemade biscuits! And, since I don’t live close enough to have Mama’s homemade biscuits, I make these. (They’re almost as fast as using Bisquick!)

They’re definitely not Mama’s biscuits…but they come mighty close! 🙂

Mix together the flour, sugar (if using), salt and baking powder.

Mix together the flour, sugar (if using), salt and baking powder.

With a pastry blender or two knives, cut in the shortening til the mixture looks like coarse crumbs.

With a pastry blender or two knives, cut in the shortening til the mixture looks like coarse crumbs.

Pour in the half & half.

Pour in the half & half.

Mix just til everything is incorporated. Don't over mix! Then, drop the dough by spoonfuls onto your prepared baking sheet.

Mix just til everything is incorporated. Don’t over mix! Then, drop the dough by spoonfuls onto your prepared baking sheet.

As soon as they come out of the oven, brush the tops with melted butter.

As soon as they come out of the oven, brush the tops with melted butter.

As my hubby used to say to our daughters when they were little, "Yummy yummy, to my tummy!"

As my hubby used to say to our daughters when they were little, “Yummy yummy, to my tummy!”

Drop Biscuits (from scratch)

1/4 Cup Shortening

2 Cups All-Purpose Flour

1 Tbls Sugar (optional)

3 tsp Baking Powder

1 tsp Salt

1 Cup Milk

2 Tbls Butter, melted

1. Heat oven to 450°F. Lightly spray a cookie sheet with cooking spray. Set aside.

2. Mix together the flour, sugar (if using), baking powder and salt. Using a pastry blender (or two knives), cut the shortening into the flour mixture til it resembles coarse crumbs.

3. Pour the half & half into the crumb mixture. Stir just til everything is incorporated. Don’t over mix!

4. Drop the dough by spoonfuls onto your prepared baking pan (cookie sheet). Bake for 10-12 minutes til tops are light, golden brown. Remove from oven and brush the melted butter over the tops of the biscuits.

**RECIPE AND PHOTOS BY RENEE’S GOURMETS**

©Renee Norris 2015

All rights reserved.

Mini Gingerbread Scones

These small scones are delicious for breakfast, a snack or ANYTIME! I included a lot of photos this time. I hope you like them!

Combining the first 7 ingredients.

Combining the first 7 ingredients.

I cut the cold butter into small pieces...putting them into the dry ingredients...

I cut the cold butter into small pieces…putting them into the dry ingredients…

...then using my pastry blender, I cut in the butter til the mixture looked like coarse crumbs.

…then using my pastry blender, I cut in the butter til the mixture looked like coarse crumbs.

Here, I'm whisking together the egg yolk, milk and molasses...

Here, I’m whisking together the egg yolk, milk and molasses…

...then adding the dry ingredients.

…then adding the dry ingredients.

Here, I'm gently kneading the dough. (For easy clean up, I put Press and Seal down on the counter.)

Here, I’m gently kneading the dough. (For easy clean up, I put Press and Seal down on the counter.)

This shows how I cut the dough to make 18 triangles.

This shows how I cut the dough to make 18 triangles.

Brushing on the egg white and sprinkling the scones with the coarse sugar.

Brushing on the egg white and sprinkling the scones with the coarse sugar.

Fresh out of the oven...they smell HEAVENLY!

Fresh out of the oven…they smell HEAVENLY!

I just HAD to taste these right away...mmm mmm good!!!

I just HAD to taste these right away…mmm mmm good!!!

Mini Gingerbread Scones

2 Cups All-Purpose Flour

1/4 Cup Packed Brown Sugar

2 tsp Baking Powder

1 tsp Ginger

1/2 tsp Salt

1/2 tsp Baking Soda

3/4 tsp Cinnamon

1/4 Cup Cold Butter

1/3 Cup Molasses

1/4 Cup Milk

1 Egg, separated

Coarse Sugar (for sprinkling on top)

1. Preheat oven to 400°F. Either spray 2 baking sheets with cooking spray or line with parchment paper.

2. In large bowl, whisk together the first 7 ingredients til well combined. Cut in the cold butter with a pastry blender (or 2 knives) til mixture looks like coarse crumbs. In a separate bowl, whisk molasses, milk and egg yolk til well blended; stir into crumb mixture just til moistened. 

3. Turn dough onto lightly floured surface and gently knead 6-8 times. Pat into a square that’s approximately 1/2 inch thick. (It will be about 7-8 inches square.)

4. Using a knife, cut into 9 smaller squares. (It helps if you frequently dip your knife in flour…to keep dough from sticking too much.) Then, cut each of those squares diagonally into triangles. (You’ll end up with 18 triangles.) Place scones 1 inch apart onto prepared baking sheets.

5. In small bowl, whisk egg white til frothy; brush over the scones. Sprinkle each with coarse sugar. Bake 8-10 minutes or til golden brown and tops spring back when lightly touched.

**RECIPE AND PHOTOS BY RENEE’S GOURMETS** 

 

Dinner Rolls

Here’s a recipe I’m bringing you from my previous blog. These rolls are so good!!!

I LOVE my bread machine! :)

I LOVE my bread machine! 🙂

After my bread machine did it's thing, I'm flouring & patting the dough down so I can shape the rolls.

After my bread machine did it’s thing, I’m flouring & patting the dough down so I can shape the rolls.

Next, I divided the dough to make it easier to shape them (relatively) the same size. (Nope, I haven't mastered that yet but who cares?! I mean, it's BREAD...and bread = YUMMM!)

Next, I divided the dough to make it easier to shape them (relatively) the same size. (Nope, I haven’t mastered that yet but who cares?! I mean, it’s B R E A D…and bread = YUMMM!)

They're SORT OF uniform...

They’re SORT OF uniform…

And, Now...the yummy end result!!! (Even if they aren't "pretty")

And, Now…the yummy end result!!! (Even if they aren’t “pretty”)

By the way, I did learn something else...when working with flour, DON'T WEAR A BLACK SHIRT! Hahaha!

By the way, I did learn something else…when working with flour, DON’T WEAR A BLACK SHIRT! Hahaha!

 

Dinner Rolls

Ingredients:

  1 lb = 12 rolls 1.5 lb = 18 rolls 2 lb = 24 rolls
1 Egg (large), rm temp, plus enough water (80°F) to equal: ¾ cup ¾ cup, plus 1 Tbls 1 1/3 cups
Oil 2 Tbls 3 Tbls ¼ cup
Sugar 2 Tbls 3 Tbls ¼ cup
Salt 1 tsp 1 ½  tsp 2 tsp
Bread Flour* 2 cups 3 ¼ cups 4 cups
Active Dry Yeast 1 ½ tsp 2 tsp 2 ¼ tsp
       

*Can substitute All-Purpose Flour

Put all ingredients into bread machine and select dough cycle.

Directions:

  1. Place on lightly floured surface. Divide into pieces and shape.
  2. Place on greased baking sheet. Cover and let rise in a warm place for about 30 minutes or til doubled in size.**
  3. Bake at 350°F for 15-25 minutes, or til golden brown.
  4. Brush with melted butter, if desired.

**Rising time depends on the humidity and the temperature, so take that into consideration. (It took mine a lot longer to rise.)

**Photos by Renee’s Gourmets

*Recipe by Breadman Ultimate Plus, adapted by Renee’s Gourmets

Sugar-Free Apple Muffins

Even my hubby likes these!! :)

Even my hubby likes these!! 🙂

Mixing the dry ingredients

Mixing the dry ingredients

Coarsely chop the apple.

Coarsely chop the apple.

Mix the wet ingredients with the chopped apple.

Mix the wet ingredients with the chopped apple.

Divide the batter between 12 muffin cups.

Divide the batter between 12 muffin cups.

Cool them on a wire rack...IF they last that long!

Cool them on a wire rack…IF they last that long!

Sugar-Free Apple Muffins

1 Cup Whole Wheat Flour

1 Cup Quick-Cook Oatmeal

1/2 tsp Salt

3 tsp Baking Powder

1/4 tsp Nutmeg

1 tsp Cinnamon

1 tsp Cinnamon Sweet Drops*

1/2 tsp Stevia+

1 Egg, beaten

3/4 Cup Milk

1/4 Cup Applesauce

1 Large Apple, coursely chopped

Preheat oven to 400° F. Mix together the flour, oatmeal, salt, baking powder, nutmeg, cinnamon, and stevia. In a separate bowl, combine the Sweet Drops, egg, milk, applesauce and chopped apple. Mix the wet ingredients with the dry ingredients, just til moistened. Divide the batter between 12 greased muffin cups. Bake 15 minutes or til they spring back when lightly touched.

*Sweet Drops is flavored liquid stevia. It comes in a variety of flavors.

+Powdered stevia can be found at pretty much any grocery store in the baking isle.

**RECIPE AND PHOTOS BY RENEE’S GOURMETS**

#Sugar-Free #Muffins #Breakfast

Moist, Delicious Cornbread

Moist and Delicious!

Moist and Delicious!

 

I don’t know about you, but I’m one who doesn’t really care for cornbread that’s all dry and crumbly…so I’d like to share my recipe for this cornbread. It uses sour cream and cream-style corn to make it really moist. (Not to mention delicious)

Preheat oven to 400 degrees F.

Preheat oven to 400 degrees F.

 

Gather your ingredients.

Gather your ingredients.

 

Blend together all ingredients except corn meal.

Blend together all ingredients except corn meal.

 

Then, whisk in with corn meal.

Then, whisk in with corn meal.

 

Pour into 9 x 9 pan.

Pour into 9 x 9 pan.

 

After baking 20 minutes, take them out, cool slightly and cut into squares.

After baking 20 minutes, take them out, cool slightly and cut into squares.

 

Moist Delicious Cornbread

1. Preheat oven to 400 degrees F.

2. Blend together:

1/4 Cup Melted Butter

1/4 Cup Vegetable Oil

2 Eggs

8 oz. (1 Cup) Sour Cream

1 Small Can (8.25 oz) Cream-Style Corn

3. Then, whisk batter together with:

1 Cup Self-Rising Corn Meal

4. Pour into 9 x 9 inch pan sprayed with non-stick spray. Bake at 400 for 20 minutes or til light golden brown and cornbread springs back when lightly touched.

5. Cool slightly and cut into squares. Serve warm.

**Recipe and photos by Renee’s Gourmets**

 

 

 

Lemon Oatmeal Scones

I couldn't wait to take a bite of these!!!  Since I'm spending the week with my mom, who absolutely LOVES lemon, I'm making these Lemon scones in honor of her. :)

I couldn’t wait to take a bite of these!!!
Since I’m spending the week with my mom, who absolutely LOVES lemon, I’m making these Lemon scones in honor of her. 🙂

I'm using my mom's bowl...it's OLDER THAN I AM!!! Here, I'm getting ready to cut the butter into the flour mixture.

I’m using my mom’s bowl…it’s OLDER THAN I AM!!! Here, I’m getting ready to cut the butter into the flour mixture.

Mixing in the chopped almonds, lemon zest & beaten egg

Mixing in the chopped almonds, lemon zest & beaten egg

After kneading the dough and patting it into a 1/2-inch thick rectangle, I cut it into 9 squares, then cut those squares diagonally, making 18 triangles.

After kneading the dough and patting it into a 1/2-inch thick rectangle, I cut it into 9 squares, then cut those squares diagonally, making 18 triangles.

I put the triangles on an ungreased cookie sheet and brushed with beaten egg. Then, I baked them. I prepared the glaze when the scones came out of the oven.

I put the triangles on an ungreased cookie sheet and brushed with beaten egg. Then, I baked them. I prepared the glaze when the scones came out of the oven.

I dipped the tops of each scone into the glaze...

I dipped the tops of each scone into the glaze…

Then, allowed the excess to drip a little...

Then, allowed the excess to drip a little…

and placed each one back on the cookie sheet. (You should work quickly so the glaze is easier to work with.) I drizzled the leftover glaze over all the scones...the more the better, right?!! And, besides, it made them look prettier!

and placed each one back on the cookie sheet. (You should work quickly so the glaze is easier to work with.) I drizzled the leftover glaze over all the scones…the more the better, right?!! And, besides, it made them look prettier!

Lemon Scones 1
Lemon Oatmeal Scones
with Lemon Glaze
Scone Ingredients:
1/3 cup cold butter
1 1/4 cups all-purpose flour
1/2 cup quick cook oatmeal
3 Tbls sugar
2 1/2 tsp baking powder
1/4 tsp salt
2 tsp grated lemon peel
1 egg, beaten
1/2 cup chopped almonds, toasted
4-6 Tbls half & half
1 egg, beaten
Glaze Ingredients:
1/3 cup butter
1/2 tsp grated lemon peel
2 cups powdered sugar
 3 Tbls fresh-squeezed lemon juice
 
Preheat oven to 400 degrees. Cut butter into flour, sugar, baking powder and salt with pastry blender or two knives til mixture resembles fine crumbs. Stir in 1 beaten egg, chopped almonds, lemon peel and just enough half & half so dough leaves sides of bowl.
Turn dough onto lightly floured surface and knead lightly 10 times. Pat into 1/2-inch rectangle and cut into triangles with sharp knife. Place on ungreased cookie sheet. Brush tops of triangles with remaining beaten egg. Bake 10-12 mins, til golden brown. Remove scones from cookie sheet and cool on wire rack. 
As scones cool, mix all glaze ingredients til well blended and smooth. Dip top of each scone in glaze, allowing excess to drip back into bowl. Place each scone back on cookie sheet til glaze is set. Any leftover glaze can be drizzled back onto the scones. You can make swirls to add a nice touch. 
**Recipe and photos by Renee’s Gourmets**