DONNA'S DAILY DISH
  • Blog
  • Recipes
  • Contact

feeling inspired

2/1/2021

0 Comments

 
It’s February 1st and I’ve been feeling inspired since the year began. With today’s storm, it’s a good time for me to catch up on all the delicious things I’ve been making.
 
First of all, with Valentine’s Day coming up, I’ve been searching my files for some tempting chocolate indulgences and  I came across a recipe for Double Chocolate Scones that appeared in Better Homes and Gardens Magazine back in April1997. ​
​A scone is a type of quick bread using baking soda and baking powder as leaveners. This recipe can be prepared in one bowl. For the recipe you’ll need flour, unsweetened cocoa powder, brown sugar, baking soda, baking powder, salt, butter, an egg, plain yogurt or buttermilk and miniature semi sweet chocolate pieces. No special tools are needed, just a bowl, a wooden spoon, a sharp knife and baking sheet. The recipe yields 10 nice size wedges. You could glaze them after cooling, but I found them perfect as is.
 
The scones have a nice rich chocolate flavor, not overly sweet and the extra bit of chocolate from the chips makes them even better. As I didn’t have any mini chips in the house, I used regular size. My husband mentioned that some bites he didn’t taste chocolate in his scone, perhaps I should have chopped them before adding. However, it didn’t stop him from enjoying them!
 
Winter time is a great time to prepare large, hearty casseroles. Somehow, I acquired the Better Homes and Garden Magazine® New Cook Book © 2003. In perusing the book for chicken recipe, I came across one for Deep-Dish Chicken Pie. While the preparation is a bit lengthy, 40 minutes, with a bake time of 30 minutes and yet another 20 for cooling before serving, I felt undeterred to make this dish. The recipe feeds six or in my case, two meals.
 
For the recipe you’ll need, flour, salt, shortening, cold water, butter, leeks or onions, fresh mushrooms, celery, red sweet pepper, poultry seasoning, salt, black pepper, chicken broth, half-and-half (light cream or milk can be used), cooked chicken, frozen peas and an egg.
I roasted three bone-in chicken breasts, but you could also easily use store-bought rotisserie chicken. The deep-dish chicken pie has a pastry topping.   
 
The was a filling was velvety and the chicken succulent. The combination of vegetables was fresh and tasty. The pastry top was light and delicate. Overall, a terrific one dish family meal. 
​Double Chocolate Scones
Better Homes and Garden Magazine
Prized Tested Recipes:  Winner -  Honee Aylmer
April 1997
 
Bake: 18 minutes at 375°
Prep: 15 minutes                                        
Yield: 10 scones
 
Scones
2 cups all-purpose flour
⅓ cup unsweetened cocoa powder
⅓ cup packed brown sugar
2 teaspoons baking powder
¾ teaspoon baking soda
⅛ teaspoon salt
½ cup butter or margarine
1 beaten egg yolk
1 8-ounce carton plain yogurt
½ cup miniature semisweet chocolate pieces
 
Glaze
1 cup sifted powdered sugar
1 tablespoon butter or margarine, melted
1 teaspoon milk
1 teaspoon vanilla
Powdered sugar (optional)
 
Directions
 
Scones:
  1. In a large bowl stir together flour, cocoa powder, brown sugar, baking powder, baking soda, and salt. Using a pastry blender, cut in the 1/2 cup butter or margarine until mixture resembles coarse crumbs. Make a well in the center of dry ingredients; set aside. 2. Combine egg yolk and yogurt; add to dry ingredients. Add chocolate pieces. Stir mixture until moistened. On a lightly floured surface, gently knead dough 10 to 12 strokes or until dough is nearly smooth. Roll or pat dough into a 9-inch circle; cut in 10 wedges. Place wedges 1 inch apart on an ungreased baking sheet. 
  2. Bake in a 375-degree F oven about 18 minutes or until bottoms are lightly browned. Remove from baking sheet; cool on a wire rack for 5 minutes.
 
Glaze:
In a small mixing bowl stir together the 1 cup powdered sugar, 1 tablespoon butter or margarine, milk, and vanilla. Add more milk, 1/4 teaspoon at a time, until glaze is of a drizzling consistency. Drizzle over scones; if desired, dust top with additional powdered sugar. Serve warm. Makes 10 scones.
double__chocolate_scones.pdf
File Size: 80 kb
File Type: pdf
Download File


Deep-Dish Chicken Pie
Better Homes and Garden Magazine® New Cook Book © 2003
Meredith Corporation
Prep: 40 minutes
Bake: 30 minutes at 400°
Cool: 20 minutes
Servings: 6
 
Ingredients
1 ¼ cups all-purpose flour
¼ teaspoon salt
⅓ cup shortening
4 – 5 tablespoons cold water
2 tablespoons margarine or butter
3 medium leeks or 1 large onion, chopped
1 cup sliced fresh mushrooms
¾ cup sliced celery
½ cup chopped red sweet pepper
⅓ cup all-purpose flour
1 teaspoon poultry seasoning
¼ teaspoon salt
¼ teaspoon black pepper
1 ½ cups chicken broth
1 cup half-and-half, light cream, or milk
2 ½ cups chopped, cooked chicken
1 cup frozen peas
1 beaten egg
 
Directions
  1. For the pastry topper, in a medium mixing bowl stir together 1-1/4 cups all-purpose flour and 1/4 teaspoon salt. Using a pastry blender, cut in shortening until pieces are the size of small peas. Sprinkle 1 tablespoon cold water over part of the mixture; gently toss with fork. Push moistened dough to side of bowl. Repeat with 3 to 4 tablespoons cold water, using 1 tablespoon at a time, until all dough is moistened. Form into a ball. 
  2. On a lightly floured surface, roll Pastry Topper into a rectangle 1/8 inch thick. Trim to a rectangle 1 inch larger than a 2-quart rectangular baking dish. Using a sharp knife or small cookie cutter, cut some shapes out of center of pastry. Set aside.
  3.  In a large saucepan melt margarine or butter over medium heat. Add the leeks or onion, mushrooms, celery, and red sweet pepper; cook for 4 to 5 minutes or until tender. Stir in the 1/3 cup flour, poultry seasoning, 1/2 teaspoon salt, and black pepper. Add the broth and half-and-half, light cream, or milk all at once. Cook and stir until thickened and bubbly. Stir in the cooked chicken and peas. Pour into a baking dish. 
  4. Place pastry over the hot chicken mixture in dish; turn edges of pastry under and flute on top of pastry. Brush with the egg. Place reserved pastry shapes on top of pastry. Brush again with egg.
  5. Bake in a 400-degree F oven for 30 to 35 minutes or until the crust is golden brown. Cool about 20 minutes before serving. Makes 6 servings. 
deep-dish_chicken_pie.pdf
File Size: 81 kb
File Type: pdf
Download File

Index
0 Comments



Leave a Reply.

    meet donna

    A former teacher, shop-a-holic, empty-nester redefining quick, family approved dinners. 

    archives

    February 2023
    January 2023
    December 2022
    November 2022
    October 2022
    September 2022
    August 2022
    July 2022
    June 2022
    May 2022
    April 2022
    March 2022
    February 2022
    January 2022
    December 2021
    November 2021
    October 2021
    September 2021
    August 2021
    July 2021
    June 2021
    May 2021
    April 2021
    March 2021
    February 2021
    January 2021
    December 2020
    November 2020
    October 2020
    September 2020
    August 2020
    July 2020
    June 2020
    May 2020
    April 2020
    March 2020
    February 2020
    January 2020
    December 2019
    November 2019
    October 2019
    September 2019
    August 2019
    July 2019
    June 2019
    May 2019
    April 2019
    March 2019
    February 2019
    January 2019
    December 2018
    November 2018
    October 2018
    September 2018
    August 2018
    July 2018
    June 2018
    May 2018
    April 2018
    March 2018
    February 2018
    January 2018
    November 2017
    October 2017
    September 2017
    August 2017
    July 2017
    June 2017
    May 2017
    April 2017
    March 2017
    February 2017
    January 2017
    December 2016
    November 2016
    October 2016
    September 2016
    August 2016
    July 2016
    June 2016
    May 2016
    April 2016

    categories

    All
    30 Minute Meal
    Appetizers
    Baked Goods
    Beef
    Beverages
    Breakfast
    Cookies
    Dessert
    Dinner
    Fish
    Food Reviews
    Fruit
    Game
    Grilling
    Meat
    Miscellaneous
    One Pot Meals
    Pasta
    Pork
    Poultry
    Pressure Cooker/InstaPot
    Salad
    Sauces
    Seafood
    Sheet Pan Supper
    Side Dish
    Soup
    Vegetables
    Vegetarian
    Venison

Proudly powered by Weebly
  • Blog
  • Recipes
  • Contact