Apple Almond Scones

There is nothing I love more than a cups of black coffee paired with a sweet scone. Soon, our dietetic intern will be graduating from our department at the VA Medical Center. Per her request, mini sweets and hot tea are on the menu for her going-away party. Because I am still swimming in baskets of apples from my apple-picking trip in Door County, I thought these mini treats seemed like the perfect little accompaniment to a mid-morning (or afternoon) cup of warmth.

Mini Apple Almond Scones (18 servings)

Ingredients:

• 2 cups all-purpose flour
• ¼ cup sugar
• 2 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• ¼ cup cold butter
• 2 apples, cored and shredded
• ¼ cup dried fruit mixture (or raisins)
• ¼ cup sliced almonds
• ½ cup skim milk

Directions:

1. Preheat oven to 400°F.
2. In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. Use a pastry blender to cut in butter until flour mixture is crumbly.
3. Add shredded apple, dried fruit, and nuts. Stir in milk until dough is soft.
4. Drop by heaping tablespoonful’s onto a cookie sheet.  Bake for 8-10 minutes or until scones are golden brown.

Campanelle & Roasted Delicata

This weekend, I spent the weekend with a bunch of tool-handling men as they constructed a dormer addition on a house. I found some beautiful delicata squash and decided to make a hearty vegetarian meal that would surely pass the test of a meat and potatoes crew. This recipe is a great alternative to chicken or beef, and what not a better way to get some Vitamin A!

Campanelle & Roasted Delicata (8 servings)

Ingredients:

• ½ cup bread crumbs
• ½ cup flour
• 1 tsp oregano
• 2 delicata squash
•  ½ cup skim milk
• 1 box (1 lb) Campanelle pasta, cooked
• 1 jar (24 oz) pasta sauce, cooked
• 8 oz baby bella mushrooms, sliced
• 1 tsp olive oil
• 1/8 cup shredded fresh parmesan cheese
• Salt and pepper, as needed

 

Directions:

1. Preheat oven to 350°F.
2. In a gallon-size zip-lock bag, toss bread crumbs, four, and oregano. Set aside.
3. Slice ends of delicata squash, and slice squash in half width-wise. Using a spoon or knife, scoop and discard the pulp and seeds from the squash.
4. Slice squash into ¼- ½ in slices, and place into a large bowl.
5. Pour milk over squash, until all surface area of squash are moistened.
6. Add 5-6 delicata slices at a time to bread crumb mixture, and toss until well-coated.
7. Place squash in a single layer on a baking sheet, and bake ~20 minutes until the bottom is golden brown.
8. Flip squash, and bake another 15-20 minutes or until remaining side is golden brown.
9.  Meanwhile, use a non-stick skillet to sauté mushrooms in olive oil.
10. In large saucepan, heat pasta sauce and add sautéed mushrooms.
11. Place cooked pasta on a large serving platter. Layer pasta with roasted delicata, mushroom pasta mixture, and cheese.
12. Season with salt and pepper.