Donna's Daily Dish
Inspiring people to create every day recipes
I was going through my recipe box the other day, reviewing recipes that I clipped over the years. I found some old cookie recipes from my late mother-in-law’s Aunt Betty Lee for oatmeal cookies using margarine and minute oatmeal (Just how old is this recipe?) A walnut cake that my mother used to make, a recipe from Good Housekeeping Magazine for Crispy Cookie Coffee Cakes and a Toasted Praline Scone recipe to name a few.
I don’t know how long I’ve had the scone recipe, perhaps over thirty years; it was time to try it out. The recipe called for shortening or butter flavored shortening. I used unsalted butter in the recipe. You’ll also need pecans, sugar, flour, baking powder, baking soda, white vinegar, eggs and milk. The vinegar seemed like an odd ingredient to me, however, when I did a little research I discovered that it is used to react with the baking soda to start the chemical reaction of carbon dioxide which helps the batter rise during baking.
For the longest time, my husband and I have pasta on Thursday nights. This may be a carryover from when he was growing up. His father liked to have spaghetti on Thursdays. This past Thursday was no different, however, my daughter requested pasta with vegetables. I had the perfect recipe in my Delicious Orchards recipe file, one that had to be over 25 years old, spaghetti primavera.
The veggies for this sauce include zucchini and broccoli. For the sauce you need 3 cups of canned plum tomatoes, garlic, heavy cream, Parmesan cheese, butter, pine nuts and fresh basil. Trying to use what was available in my pantry, we used one box of spaghetti and one rigatoni. I substituted whole ricotta cheese for the cream. You can also omit the pine nuts.
The other day while I was running errands, my daughter mixed a batch of Healthy Dark Chocolate Granola with Clusters. This recipe was found on the website “Rachl Mansfield.” Once I started eating this, I found my hand constantly returning to the container. This vegan and gluten-free granola is also dairy-free! It takes you five minutes to prepare the granola and 30 minutes baking time.
You’ll need gluten-free rolled oats, unsweetened coconut shreds, chop nut of any kind, flaxseed (promotes healthy digest and regularity), chia seeds (provide fiber), cinnamon, coconut sugar, maple syrup, coconut oil, hot water, vanilla extract and Hu dark chocolate. (Ms. Mansfield recommends this brand of chocolate, but note she has partnered with them.)
New Jersey blueberry season is still a good number of weeks away, but I did find a good buy on some imported blueberries last week at my local food store. While I was out the other day, my daughter and granddaughter made a batch of Perfect Blueberry Muffins a recipe from the file of Deb Perelman and her website Smitten Kitchen. In addition to the blueberries we had an abundance of plain Greek yogurt, which you can use in this recipe or sour cream. Other ingredients in the recipe are unsalted butter, sugar, fresh lemon zest, an egg, baking powder, baking soda, salt, flour and turbinado sugar (aka sugar in the raw).
Recently I wrote about the cinnamon bun craving that my pregnant daughter had. Following making those, I saw a recipe in the Food Section of The New York Times for Giant Cinnamon Roll Scones, For the recipe you’ll need flour, sugar, baking powder, salt, unsalted butter, heavy cream and vanilla
The dough came together quite well. I debated using my food processor, but opted to use a pastry blender to make the mixture resemble coarse sand. The recipe required some folding of the dough, similar to folding a sheet of paper to fit in an envelope and then reshaping into the 5”x14” rectangle.
A former teacher, shop-a-holic, empty-nester redefining quick, family approved dinners.