Ginger Peach Scones

Kenine gave me some peaches and I am looking for ways to use them. This recipe is the first iteration so may be modified after I taste them. They should be done in about 20 minutes so we will see!

PS these were not so good (bland) so this recipe needs some work. Please post ideas/modifications.

3 cups almond meal
2 1/2  tablespoons turbinado sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/2 teaspoon ground ginger
1/2 teaspoon cinnamon
1/8 teaspoon cloves
1/8 cup grapeseed oil or olive oil
2 eggs
3 tablespoons 2% Fage yogurt (contains no starches)
1/2 cup pureed fresh peaches

Mix all ingredients well and spoon on to greased cookie sheet (or use parchment paper). If desired sprinkle with sugar. Bake in preheated oven at 350 degrees for 20-25 minutes. Test by sticking with knife. They are done when lightly browned and knife comes out clean. For best flavor cool before serving. Makes about 15 scones.

Sunflower Seed Crackers

1 Cup ground sunflower seeds
1/2 Cup shredded, unsweetened coconut
1/4 Cup sesame seeds
1 egg
1/4 Cup water
1 Tablespoon balsamic vinegar
1/2 Teaspoon salt
1/4 Teaspoon mixed peppercorns

Mix well and put on parchment on cookie sheet. Place wax paper over dough and roll out no more than 1/8th inch thick and score. Put in cold oven and set to 300 degrees bake 20-30 minutes or until golden brown.

Pork Chops

I have been trying flavor combinations from the book “The Flavor Bible” and they recommend tarragon and garlic to be paired with pork.

Pasture raised pork rubbed in olive oil with tarragon, dash of salt and pepper, and fresh garlic clove. Then bake. Yum!

Cinnamon Raisin Scones

3 cups almond meal
2 1/2 to 3 Tablespoons turbinado sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
2 teaspoon ground cinnamon
1/2 teaspoon nutmeg
1/8 teaspoon cloves
1 teaspoon vanilla
1/8 cup grapeseed oil or olive oil
2 eggs
1/2 cup 2% Fage yogurt (contains no starches)
1/3 cup raisins

Mix all ingredients well and spoon on to greased cookie sheet (or use parchment paper). If desired sprinkle with cinnamon sugar or sugar. Bake in preheated oven at 350 degrees for 20-25 minutes. Test by sticking with knife. They are done when lightly browned and knife comes out clean. For best flavor cool before serving. Makes about 15 scones.

JDV’s Turkey for Thanksgiving

The night before baking: 
Season the turkey and store in refrigerator until ready to bake.
Prepare the stuffing and store in bowl overnight.

Bake turkey at 325 degrees for about 6-8 hours or until internal temperature reaches 185 degrees. This is always the difficult part to get right so please make sure the stuffing is well cooked to prevent salmonella.

20 lb turkey – we got a fresh turkey from Farmer Mark at Emma Acres in Ann Arbor. It was the best ever.

Seasoning:
Whole head of garlic
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup olive oil
1 teaspoon dried rosemary

Mince garlic and set aside for 10 minutes. Mix together salt, pepper, olive oil and rosemary. Blend in garlic until smooth with mortal and pestle. Coat turkey with the blend. Refrigerate covered overnight.

Stuffing:
5 small stalks celery
2 large cloves garlic minced finely, set aside for 10 minutes
1 lb ground pork cooked
1 (14 oz) bag Pepperidge Farm Stuffing breadcrumbs
1/4 teaspoon salt
3 cups (or less) water or broth
1 large onion
1 medium fuji apple
4 tablespoons olive oil
1 cup homemade cranberry sauce

Sauté pork and set aside. Sauté onions and garlic in olive oil 10 minutes. Add 3/4 cup water or broth, salt, chopped apple and celery. Cover and simmer 10 minutes. Add cooked pork and breadcrumbs; mix well. Add 1 cup water and mix. Then add cranberry sauce and stir gently. Add more water as necessary until bread crumbs are mostly moist (juices of the turkey will make stuffing more moist in cooking). Refriderate.

 

Rhubarb Scones

3 cups almond meal
3 Tablespoons turbinado sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon cardamom
1 teaspoon vanilla
2 eggs
1/8 cup grapeseed oil or olive oil
1/2 cup cooked rhubarb and a couple mashed strawberries (unsweetened)

Mix all ingredients well and spoon on to greased cookie sheet (or use parchment paper). Bake in preheated oven at 350 degrees for 15-20 minutes. Test by sticking with knife. They are done when lightly browned and knife comes out clean. For best flavor cool before serving. Makes about 15 scones.

Nuts & Seeds Cookies

nuts&seedscookies

2 eggs
1/4 Cup turbinado sugar
1 Cup shredded unsweetened coconut (I like the Peoples Food Co-op coconut)
1 Cup Almond flour
1/2 Cup raw sunflower seeds
1/2 Cup sesame seeds
1/4 – 1/3 Cup raisins (I like Peoples Food Co-op Flame raisins)
1/4 teaspoon salt
1 teaspoon ground coriander

Mix well. Grease cookie sheet with ample olive oil. Take a spoonful of batter at a time place on cookie sheet, dip fingers in olive oil and press cookie dough down to about 1/2 to 1/3 inch thick. Makes about 12-15 cookies. Bake at 350 degrees for 20 minutes or until lightly browned on edges. They will be moist and chewy on the inside, and crispy on the outside. Eat whenever you have a starch craving.