DARK CHOCOLATE MARZIPAN SCONE LOAF
Provided by Molly Yeh
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F. Line an 8-by-4-inch loaf pan with parchment paper, allowing 1-inch wings to hang over the edges on the long sides.
- In a large mixing bowl, toss the marzipan with the powdered sugar to coat. Add the chocolate chips and set aside.
- In a food processor, combine the flour, baking powder, salt and 2 tablespoons of the sugar and pulse to combine. Add the butter cubes and pulse until the butter is the size of peas. Add this to the bowl with the marzipan.
- In a small bowl, whisk together the eggs, buttermilk or cream, and extracts and add to the dry ingredients. Use a wooden spoon or spatula to stir until just combined.
- Pour the mixture into the prepared loaf pan and spread it out evenly. Sprinkle the top with remaining teaspoon of sugar and bake until golden brown on top and a toothpick inserted into the center comes out clean, about 40 minutes.
- Cool in the pan on a rack for 10 minutes. Using the parchment wings, remove to the rack to cool completely. Cut with a serrated knife and serve with jam.
CRISSCROSS SCONE LOAF
des moines register 8 april 1955 it says add glamour to your easter breakfast and the loaf looks braided very pretty the instructions dont look helpful on how they did it.this is the blurb, love the old recipes lol" "crisscross scone loaf is a glamorous dish to serve for easter breakfast.it requires no more mixing than biscuits and bakes in a half hour.when the cinnamon sugar aroma permeates the house,second calls for breakfast become unnecessary .a platter of fried eggs with crisp bacon slices will round out your menu .if family members have their own ideas as to how they want their eggs cooked ,serve cool glasses of orange pineapple juice to stave off hunger pangs while you comply with their wishes.honest to goodness that was the intro.
Provided by Dienia B.
Categories Quick Breads
Time 40m
Yield 1 loaf
Number Of Ingredients 9
Steps:
- sift flour,baking powder ,salt 1/4 c sugar.
- in mixing.
- bowl
- cut in shortening
- combine egg and milk,beat.
- add to dry ingredients
- mix.
- turn out onto floured board
- knead a minute
- roll out to 1/4 " rectangle 7.
- brush with melted butter
- sprinkle with cinnamon sugar
- roll up like jelly roll.
- seal edges.
- cut 14 equal slices.
- flatten each piece cut side down.
- with palm of your hand.
- have bread pan well butttered.
- arrange pieces on end,in zigzag fashion
- for a thicker crust ,pour melted butter over top sprinkle with cinnamon sugar bake in preheated hot 400 degree ovenfor 25 30 minutes.
- turn pan on its side on cake rack.slide bread out.
Nutrition Facts : Calories 2306.4, Fat 105.3, SaturatedFat 64, Cholesterol 452.8, Sodium 4382.4, Carbohydrate 306.3, Fiber 9.6, Sugar 100.8, Protein 38.6
STRAWBERRY SCONE LOAF
Bits of dried strawberry form jammy pockets in the tender crumb of this golden, crunchy-topped treat. Baking it as a loaf instead of individual scones keeps the interior particularly moist, while the edges bake up craggy and brown. Serve it dolloped with softened butter or clotted cream. And while adding jam might seem like overkill, it's only in the best possible way.
Provided by Melissa Clark
Categories quick breads, dessert
Time 1h
Yield 8 servings
Number Of Ingredients 11
Steps:
- Heat oven to 375 degrees with a rack in the upper third. Line a baking sheet with parchment paper.
- Place strawberries in a bowl and cover with boiling water. Let sit until soft and pliable, 5 to 10 minutes. Drain, pat dry and coarsely chop.
- Place the flour, sugar, baking powder, salt and baking soda in a large bowl and whisk to combine. Using the large holes of a box grater, grate the butter into the bowl, then toss until mixture resembles oatmeal. Alternatively, pulse all the dry ingredients together in a food processor. Cube the butter, add to the processor, and pulse until the mixture looks like oatmeal. Transfer mixture to a large bowl.
- Add strawberries and toss well.
- In a small bowl, whisk together buttermilk and egg. Add buttermilk mixture to flour mixture. Using a wooden spoon, stir until all the dry flour bits are incorporated, but the dough is still shaggy. Using your hands, knead and press the dough a few times while it's still in the bowl until the dough just holds together.
- Dump the dough out onto the prepared sheet pan. Pat the dough into a round loaf about 8 inches in diameter. Using a sharp knife, deeply score the loaf into 8 wedges (but don't cut all the way through). Brush the loaf all over with buttermilk and sprinkle generously with sugar.
- Bake until golden brown, 25 to 35 minutes. Let cool slightly. Cut or break into wedges and serve warm with butter and clotted cream.
PUMPKIN SCONE LOAF
Pumpkin scones were made famous by Lady Flo - the wife of a former Queensland premier. This recipe makes a loaf rather than individual scones, and would be lovely as an accompaniment to soup or for afternoon tea. Serve warm or at room temperature. Leftover slices can be toasted under the grill. NB Aust measurements: 1 tbl = 20ml, 1 tsp = 5ml, 1 cup = 250ml From Super Food Ideas magazine.
Provided by westivan
Categories Scones
Time 45m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 220deg Celsius Line a flat baking tray with baking paper.
- Place pumpkin on a microwave-safe plate, cover and microwave on HIGH (100%) for 3-4 minutes or until tender. Drain and allow to cool. Mash with a fork.
- Combine flour, sugar, nutmeg and cheese in a large bowl and mix well.
- Combine pumpkin, cream and 1/4 cup milk in another bowl or jug. Add to flour mixture. Stir until mixture comes together, using a flat-bladed knife. Add remaining 1 tbl milk if needed.
- Turn dough onto lightly floured surface and knead until just smooth - do not overwork.
- Roll our dough to a 20cm x 30cm rectangle. Roll up form 1 long end to the other linke a Swiss roll, and place on prepared tray.
- Make 1cm-deep cuts, at 2cm intervals, across the top of the loaf. Bake for 25-30 minutes or until golden and cooked through.
- Serve warm with butter.
- You can also replace the tasty cheese with a soft, creamy feta, crumbled.
Nutrition Facts : Calories 271.4, Fat 8.7, SaturatedFat 5.3, Cholesterol 28.1, Sodium 683.1, Carbohydrate 39.2, Fiber 1.3, Sugar 3.6, Protein 8.3
CRISSCROSS SALAD
"This colorful confetti salad was served at my youngest son's summer wedding reception," writes Linda Dow of Bradford, Pennsylvania. "The hearty blend soaks up refreshing flavor from easy bottled dressing and tastes even better when it's made ahead of time and chilled overnight."
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 10 servings.
Number Of Ingredients 6
Steps:
- In a large bowl, combine the first five ingredients. Drizzle with dressing; toss to coat. Serve immediately or refrigerate for 4 hours or overnight, stirring occasionally. Serve with a slotted spoon.
Nutrition Facts : Calories 103 calories, Fat 0 fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 520mg sodium, Carbohydrate 17g carbohydrate (0 sugars, Fiber 0 fiber), Protein 8g protein. Diabetic Exchanges
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