Sometimes it happens that my customers want a recipe from me, so here are some links and recipes for my favorite recipes:
What makes these scones great are they are quick to make and are not dry. Just make sure to allow them 10 minutes to rise before baking, and do no overwork the dough when mixing.
In this apple pie recipe, you mix a yummy sweetness with melted butter and sugar and then pour it over a lattice-top crust. Excellent!
Oatmeal Cookies: I can’t seem to find this recipe on the internet anymore, so here it is. My apologies to the original site!
1 1/2 cups (212g) all-purpose flour (scoop and level to measure)
1 tsp ground cinnamon (optional)
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 cup (226g) unsalted butter, softened slightly (it should still be somewhat cold and firm)
1 cup (200g) packed light brown sugar
1/2 cup (100g) granulated sugar
2 large eggs
1 1/2 tsp vanilla extract
3 cups (260g) rolled old fashioned oats
1 cup (153g) raisins (preferably from a freshly opened package)
1 cup (118g) chopped walnuts (optional)
Preheat oven to 350 degrees.
Mix dry ingredients, minus the oats, nuts, and raisins.
In mixing bowl with paddle, cream together butter and sugars. Add the eggs and vanilla. Slowly add the dry ingredients. Then add the oats, nuts, and raisins.
Scoop onto baking sheet (lined with parchment or lightly sprayed with oil). I use an ice cream scoop.
Bake for 12-14 minutes, until lightly browned on edges but still looking a little undercooked in center.
Cool for five minutes and move to wire rack to cool completely.
This pie is easy to make and loved by everyone. It’s important to drain the freshly chopped tomatoes in a colander with salt and them squeeze them (I used a potato masher to squeeze them); otherwise you might get a soggy pie. If you don’t have fresh basil, consider using either dried basil or pesto instead.