Rosemarycitrusscones Recipes

Steps:

• Preheat a grill to high heat. Combine the olive oil, garlic, basil, parsley, rosemary, salt and pepper in a small bowl and allow to sit 10 to 15 minutes, covered, at room temperature.
• Cut the bread slices diagonally. Lightly brush 1 side of the bread triangles with the oil mix and place oiled-side up on the grill. Grill 2 to 3 minutes, flip and cook until nicely marked, 1 to 2 minutes more. Remove, dice into 3/4-inch cubes with a serrated knife and serve hot.
• Cook's Note: Can be premade and quickly reheated in a broiler for 45 seconds to 1 minute.

Steps:

• Sift dry ingredients in a bowl and rub in butter,add rosemary and milk and combine to form a soft dough.
• Roll out on to a floured board to 1 1/2 inch thickness and cut into 2 inch rounds.
• Place on a greased baking tray,brush with a little milk and bake in a pre-heated oven 220c (425f) for12 minutes.

Steps:

• spray a baking sheet with nonstick coating;set aside. in a large bowl combine the first 7 indrediants.
• in another bowl stirl together the remaning indgrediants.
• add milk mixture all at once to flour mixture stri just until moistened.
• on a lightly floured surface knead dough 10 times.
• lightly roll or pat dough to an 8-inch circle about 3/4 inch thick.
• cut dough into 12 wedged.
• carefully trnasfer wedged to prepared baking sheet.
• bake in a 400 degree over for 15-18 mins or until golden brown.
• remove from baking sheet and cool on a wire rack fro 5 mins;server warm.

Steps:

• Spray a baking sheet with nonstick cooking spray;set aside;Heat oven to 400 degrees.
• In a large bowl combine flour, oats, sugar, baking powder, orange peel, rosemary, and salt.
• In another bowl stir together milk, oil, and egg; ADD milk mixture all at once to flour mixture; stir just until moistened.
• On a lightly floured surface knead dough 10 times; lightly roll or pat dough to an 8-inch circle, about 3/4-inch thick; Cut dough into 12-wedges.
• Carefully transfer wedges to prepared baking sheet;Bake for 15 to 18 minutes or until golden brown; Remove from baking to wire rack for 5 minutes; serve warm.

Steps:

• Beat the butter and sugar together in a bowl until creamy and smooth, and stir in the egg until well incorporated. Stir in the whole wheat flour, all-purpose flour, rosemary, and baking powder until well blended. Cut the dough into 2 equal-sized pieces, and shape each piece into a log about 1 1/4-inch in diameter. Wrap the logs in plastic wrap, and refrigerate at least 2 hours, or place in freezer for about 1 hour.
• Preheat an oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
• Cut the logs of dough into thin slices, 1/8 to 1/4-inch thick. Place the slices on the prepared baking sheets, and bake in the preheated oven until the cookies are set and the edges turn golden brown, 10 to 12 minutes. Cool for 1 minute on baking sheets before removing to wire racks to finish cooling.

Steps:

• Preheat oven to 400°. Place salmon in a greased 15x10x1-in. baking pan. Combine oil, vinegar, rosemary, garlic and salt. Pour half over salmon. Place asparagus and red pepper in a large bowl; drizzle with remaining oil mixture and toss to coat. Arrange around salmon in pan; sprinkle with pepper., Bake until salmon flakes easily with a fork and vegetables are tender, 12-15 minutes. Serve with lemon wedges.