Scottish Granny’s Scones

1 3/4 cup all purpose flour

4 teaspoons baking powder

1/8 teaspoon salt

1/2 cup sugar

5 tablespoons unsalted butter

1/2 cup cream (half and half)

1/4 cup sour cream

Soften butter or melt.  Sift flour, baking powder, sugar, and salt together.  Add sour cream, half and half, and butter to flour mixture and mix only until dough starts to cling together.  Knead slightly on a floured board until you form a disk that is approximately 1/2 inch thick.  Let rest 10 minutes.  Cut with biscuit cutter (makes about 8) or into triangles and bake on greased cookie sheet at 425 for 8-10 minutes or until nicely browned.

Options: do not use more than two additions

1/2 cup raisins or currants

1/2 cup chopped walnuts (or pecans)

1 T lemon rind (and substitute 1/4 cup lemon juice for milk)

1/2 cup cranberries (I like 1 T orange rind with this)

1/2 cup any dried fruit (apricots, apples, mangos, etc.)

1/2 cup coconut water instead of cream.  plus 1/2 cup shredded coconut.

You get the idea!



Lamb Meatballs with Couscous


  • 1 lb ground lamb
  • 1/4 cup finely sliced scallions
  • 1/2 teaspoon ground cumin
  • 1 teaspoon ground allspice
  • 1 teaspoon salt
  • 3 tablespoons shatta powder
  • 1 egg
  • 1/4 – 1/2 cup bread crumbs
  • vegetable oil for frying

Mix lamb, sliced scallions, spices and egg into a large bowl and mash together.  Add just enough bread crumbs to allow the meat to stick together.  Form into small meatballs.  Place on a baking sheet and oven roast the meatballs for approximately 15 minutes or until mostly done all the way through.

Tomato Sauce

  • 1/2 teaspoon ground cumin
  • 1 teaspoon ground allspice
  • 2 cans diced tomatoes
  • 1 cup diced sweet onion
  • 2 T Extra Virgin Olive Oil
  • 1 teaspoon salt
  • 3 tablespoons shatta sauce (or to taste)

Heat together in a large skillet and place meatballs into sauce.  Heat together until meatballs are cooked through and sauce is blended.  Serve over buttered couscous.

Fairy Apples

4 tart cooking apples, peeled and cored

1 cup water

1/8 cup red hot cinnamon candies

2 cinnamon sticks.

Cut apples into 8ths.  Bring water to boil in a medium sauce pan and add cinnamon candies and sticks.  Return to boil.  Slowly and carefully add apple slices to boiling water and cover.  Turn off heat and allow to poach for 15-20 minutes.  Apples should be tender, but not falling apart.  Remove from poaching liquid and allow to cool.  Use the poaching liquid for steeping tea, flavoring juices and other beverages.

Vanilla Whipped Cream

1 cup heavy whipping cream

1 vanilla bean, split with caviar scraped out

Scrape vanilla caviar into unwhipped cream and let stand 2 hours at room temperature.  Beat on high until cream gets thick and fluffy.

Scottish Sour Cream Scones

2 cups all purpose flour

1/3 cup sugar

1 t baking powder

1/4 t baking soda

1/2 t salt

1 stick cold unsalted butter, cut into small cubes

1/2 cup sour cream

1 large egg

Directions:  Put oven rack in the middle of the oven and preheat to 425 degrees.

Mix flour, sugar, baking powder and salt in a medium bowl.  Rub butter into flour mixture until it resembles small peas.  You can use a fork or pastry cutter, but I generally just use clean hands.

Next beat egg and sour cream together and add to flour mixture.  Stir and knead into the flour mix until the dough comes together.  This will be a bit sticky!

This is a basic recipe.  Also good in these are:

1/2 cup of other flavorings:  We like dried cranberries, or raisins, or chocolate chips, or walnuts, currants, blueberries….anything you like.  Just not more than 1/2 cup of anything.

Form the dough into a ball and place on a floured surface.  Knead 5-6 times and leave to rest for 5 minutes.

Pat (or use rolling pin) dough to a 3/4 inch thickness and cut into rounds with a biscuit cutter.  (or cut into triangles).  Place about one inch apart  on baking sheet and brush tops with cream and sprinkle with sugar.  Bake for about 15-18 minutes or until they have risen and browned on top.  Makes about 8-10 scones (depending on size of your cutter!)

To serve:

Split scones in half using a fork.  Top with diced fruit (strawberries are our favorites) or your favorite jam and top with vanilla whipped cream.  (Also good with creme fraiche:  Place 1 cup whipping cream, 2 T buttermilk in a glass jar. Cover and let stand at  room temperature (about 70°F) from 8 to 24 hours, or until very thick. No need to whip.  Cream should be a bit runnier than sour cream.  Stir well  before covering and refrigerate up to 10 days.)

Roasted Pork Tenderloin


Zest of 1 lemon

3/4 cup lemon juice – freshly squeezed (4-5 lemons)

1T chopped fresh rosemary

1T chopped fresh thyme

2 T minced garlic

1 T Dijon mustard

Salt and pepper.

Marinate 4-5 lbs of pork tenderloin  at least 3 hours.  Over night is better!

Remove pork from marinade and pat dry allowing herbs to stick to surface.  Brown in hot skillet with oven safe handle 3-4 minutes on all sides.  I used 2 T Coconut oil for browning.  Try for a nice crust on the meat on all sides.   Move pan to a 400 degree oven to finish cooking.  Roast for 15-20 minutes depending on the thickness of the roast.  Interior temperature should reach 137 degrees for perfect doneness.  Remove from oven and allow to sit in pan for 10 minutes to allow meat to rest and juices to return.  Slice 1/2 to 1 inch thick.  Pan Sauces can be used for “gravy” by adding 3 T of sour cream or mascarpone.  Serves 8.

Maple Glazed Squash

1 butternut squash, peeled, cored, cubed (1 1/2 inch cubes)

2 T pure Maple syrup

3-4 slices pastured pork bacon

Preheat oven to 400.  Place squash cubes on a cookie sheet and drizzle with syrup.  Place bacon over cubes and roast in the oven for 30-45 minutes (depending on size of the squash). No salt is required but add pepper to taste.  Remove from oven and transfer cubes to serving bowl.  Crumble crispy bacon over top.

Crunchy Pea Salad

1 pkg frozen young peas

10 oz. of fresh peas in shell

1 cup chopped celery

1 cup chopped scallion, white and green parts

1/2 cup sliced almonds

Salad Dressing:  (usually 1/4 cup mayo, salt and pepper) But this is my version.

1T mayo

1T low fat sour cream

2 T non fat plain yogurt

1T chopped fresh mint leaves

Thaw peas, chop fresh peas, celery, scallions.  Mix together and add almonds.  Make salad dressing and mix well.  Serve cold.

Shamrock Spaghetti Salad (Szechwan Noodle Salad)


1 cup celery

1 cup broccoli florets

1 cup scallions

2 cups sweet pea pods

1 cup green bell pepper (or red or orange, your choice)

1/2 cup cilantro (fresh)

1/2 cup mint leaves (fresh)

1 lb whole wheat spaghetti

Cook spaghetti until tender 8-10 minutes.  Drain.  While noodles are warm add peanut sauce (below).  While the spaghetti mixture cools, chop vegetables.  At the last minute, add all together and mix well.  Serve at room temperature.  Serves 8.

Peanut Sauce (for Salad and Satay)

6 garlic cloves, chopped

1/4 cup fresh ginger, peeled and chopped

1/2 cup vegetable oil

1/2 cup chunky peanut butter

1/2 cup soy or tamari sauce

1/4 cup rice vinegar

1/4 cup honey

1/2 teaspoon hot chili oil ( left this out for a kid-friendly version)

2 tablespoons dark sesame oil

Red Pepper Flakes to taste (I only used 1/8 tsp. for the kids, but you can add more)

Cayenne Pepper to taste (I omitted this for the kids)

Add in all to food processor and blend until smooth.

Shamrock Swords (Chicken Satay)

Cut boneless, skinless chicken breasts into strips lengthwise –  1 breast per person (will make about 4 short skewers per person)

Marinade for 8 kabobs  –  this can easily be doubled for more skewers

1/2 cup soy sauce

2 T honey

1 T grated ginger

1 T grated garlic

Place chicken strips and marinade into a large plastic bag and marinate in the refrigerator 8-12 hours.

Grill on medium heat 10-12 minutes or until chicken is opaque and sizzling.  Serve with peanut sauce (above).

Grandma Ruby’s Cherry Pie

Cherry Filling:

1 1/3 c. sugar
1/4 c.  corn starch
6 c. tart red cherries, pitted (crush 1 cup cherries for 1/2 cup juice)
3 tbsp. cold butter, crumbled into pieces
4 drops almond extract

Mix all except butter together in a bowl.  Reserve for pie.  Keep butter cold.

Crusts:  (2 – 9 inch pie crusts)

2 1/2 cups all purpose flour (extra for rolling out dough)                                                     1 t salt                                                                                                                                             1 cup very cold butter                                                                                                                  6-8 T ice water                                                                                                                               sugar for sprinkling                                                                                                                      2 T cream

Cut butter into salted flour with a pastry cutter or two butter knives until coarsely mixed.  Crumbles should be the size of small peas.  Add water to dough a tablespoon at a time and mix until dough comes together. Handle dough as little as possible.  Do not overmix.  Divide into two equal balls, wrap in waxed paper,  and chill for 1/2 hour.

Sprinkle board with flour and roll first crust into a 9 inch circle.  Keep dough moving to keep from sticking.  Use more flour if necessary.  Transfer to pie pan, patting dough into the corners.  Trim crust even with the pie pan.  Pour in cherry filling, dot with remaining butter.  Roll out second crust and lay gently across cherries. Crimp the edges folding top crust over bottom crust and sealing well. Cut slits in the top for steam to escape. Paint the tops with cream and sprinkle with sugar.  Bake at 350 for 1 hour until crust is golden brown and cherries are bubbly.

Peanut Butter Cookie Recipe

(I am sure this recipe must be from a Betty Crocker cookbook I once owned, but I know it by heart now, so not sure of it’s origins)

  • 1/2 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1/2 cup butter, room temperature
  • 1/2 cup peanut butter
  • 1 large egg
  • 1 1/4 cup flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt

Cream butter with sugars until fluffy.  Measure out the peanut butter into a cup measure filled with half cup water.  Spoon peanut butter into cup until the water level reaches 1 cup, pour off water, and your peanut butter will not stick to your cup.  Add drained peanut butter to sugar,  mix thoroughly.  Mix in the egg.  Meanwhile in a separate bowl measure out dry ingredients and add slowly to sugar mixture until they are all well incorporated.  Cover with plastic wrap and refrigerate for at least 1/2 hour or up to 3 hours.

Preheat oven to 375. Measure cold dough by teaspoon and roll each into a ball with clean hands.  Place on cookie sheet 2 inches apart.  Flatten cookies with a fork dipped in granulated sugar in a criss-cross pattern.  Bake until light brown about 10 – 12 minutes.   The centers will still be soft but the edges will be light brown.  Cookies will continue to crisp after you take them out of the oven.  Store in an airtight container once they are completely cooled.  Makes about 2 1/2 dozen cookies.  .

Nana’s Black Bean Chili

3 cups black beans, soaked (no-gas method!*)

3 quarts water, salted

Wash and sort beans. Bring water to a boil, add beans, return to boil.  Turn off burner, cover and allow beans to soak for 12-24 hours.

*Beans are an excellent source of dietary fiber, but that fiber can also cause gas and  bloating. That’s because beans have a hard, cellulose coating that your body  can’t break down easily. Cooking breaks the coating down a little, but not  enough to prevent gas. To cook no-gas beans, you need to soak them long enough  to break down that coating. While there is not guarantee that your beans will  cause absolutely no gas, this may help
Read more:

Pour off soaking water and simmer them in a deep pot with 3 quarts of salted water for 1-2 hours until tender.  Drain and rinse in cool water.  I am only using 1/2 this recipe for the chili.  Save the remainder for a side dish or Cuban Black Bean Soup (recipe to follow)

1 1/2 cups cooked black beans

1 qt. Chicken stock

1 T ground cumin

1 t thyme

1 t smoked paprika

1 t Adobo seasoning (or chili powder if you prefer)

2 slices bacon

1/2 Spanish Onion, diced

cooked rice

sour cream

scallions, sliced

Saute bacon and onion in the bottom of a stock pot.  When tender, add chicken stock, black beans and spices.  Simmer until beans begin to break down and become softer and thicken the soup.  Partially mash with a potato masher if necessary.  When reduced to about 1/2, pour over cooked rice in a soup bowl and garnish with a dollop of sour cream, top with sliced scallions.


3 T Coconut oil

1 lb ground turkey and 1 lb ground beef (80-20 fat content)

1 1/2 cups chopped onion

3 cloves garlic, minced

3 14 oz. cans whole tomatoes with juice

1 cup chopped sweet peppers (green, red, yellow, or orange)

1 cup chopped tomatillos (or 2 13 oz cans tomatillos)

*optional additional veggies:  chopped carrots, celery, fennel for more vitamins!

3 T chili powder (this is for mild chili that is kid friendly…add more to taste)

3 T ground cumin

1 1/2 cups black beans (see recipe above)

Salt and pepper to taste

Juice of 2 medium limes and lime zest.

In a Dutch oven, saute onion, garlic, peppers, tomatillos and other vegetables in coconut oil.  Add ground meat and saute until all pink has gone.  Add tomatoes,chili powder, cumin, salt and pepper to taste.  Add beans back into mixture.  Simmer all together on low for about 30 minutes until all the flavors have blended.  Finish with the juice and zest of 2 limes. Serve with toppings of your choice, and homemade tortilla chips.
Homemade Tortilla Chips
Corn Tortilla Chips (I prefer hand-made but you can use any type, even flour)
Nonstick cooking spray (I like to use the olive oil spray)
Amino or Mrs. Dash’s Seasoning (this is salt free and comes in several versions…I like the spicy kind)

Stack tortillas and cut into quarters. Place in a single layer on a large cookie sheet and spray with olive oil.  Sprinkle seasoning over chips.  Bake in a 400 degree oven for approximately 6 to 7 minutes until crisp and the edges start to curl and turn lightly brown. Watch the chips carefully after 5 minutes, as they can burn easily. Once the chips are done, remove from the oven to cool. Chips will continue to crisp as they cool. Salt while still warm, if preferred.

Chocolate Cherry Banana Splits

Ripe bananas – 1 per person

Chocolate ice cream

Toasted nuts (walnuts, pecans, almonds – your choice)

Cherry sauce:  Heat 2 cups frozen cherries in a sauce pan with 1/4 cup water, 2 T honey, a teaspoon of almond extract, and 1 T balsamic vinegar.  Simmer cherry mixture for 4-5 minutes until syrupy.

Lay a split banana in a dessert dish.  Add 1-2 scoops chocolate ice cream, spoon over warm cherry sauce and a sprinkle of nuts.  Decadent!  Enjoy!

Italian Pan Sauces

Sugo Mostarda con Ciliegia – Cherry Mustard Sauce

1/2 cup white wine

1/2 cup chicken broth

2-3 T Dijon or spicy brown mustard

1 T cornstarch

1 T balsamic vinegar

1 cup pitted sweet cherries, chopped

3 green onions, diced

Stir wine, chicken broth, and mustard into the skillet that you sautéed the chicken in.  Scrape up the browned bits.  In a small bowl mix cornstarch, vinegar, and 1 T water until dissolved and stir into skillet.  Add cherries and simmer until sauce thickens,  Pour sauce over chicken and garnish with green onions.

Besciamella di Funghi – Mushroom Mascarpone Sauce*

1 cup sliced cremini mushrooms

3 T chopped onion

1-2 T minced garlic

1/2 cup dry Marsala wine (or good brandy)

1/2 cup Marscarpone cheese

1-2 T Dijon mustard

1-2 T chopped fresh parsley

To the chicken pan add onion, mushrooms, and garlic.  Saute until soft.  Add wine and reduce to about half – about 3 minutes.  Stir in mascarpone and mustard.  Simmer until mascarpone is melted.  Pour over chicken and sprinkle with chopped fresh parsley.

*Cooper and I just used mascarpone and the chicken pan sauces.  By leaving out the wine and the mustard, you get a more kid friendly sauce, and it is still delicious!  Mushrooms are optional with kids….Coop doesn’t like them, so we left them out too!

George Washington’s Smashed Chocolate Cherries Jubilee

1 lb sweet cherries (or frozen if out of season)

1/4 cup sugar

1/4 cup orange juice

1 T cornstarch

1 pt. Vanilla Ice Cream

Brownie Bites (I use home-made brownies and cut them in small bitesize pieces…or you can buy brownie bites from your baker.

chocolate syrup

Thwack the cherries with a flat-bottomed pan to remove pits (If you use frozen berries, this is already done for you).  The cherries will be slightly smashed.  Wash off the bottom of the pan and put cherries inside.  Add sugar and OJ and simmer over medium heat for 1-2 minutes.  Meanwhile mix cornstarch with 2 T water to make a slurry.  Pour into cherry mixture and simmer 2 more minutes or until the mixture thickens.  Set aside to cool.

To Serve:  Crumble up one or two brownie bites in the bottom of a parfait dish.  Add one or two scoops of vanilla ice cream.  Pour cherry mixture over the ice cream (this is particularly good if the cherries are still warm) Sprinkle top with more brownie crumbles.  Drizzle with chocolate syrup.


6 tablespoons unsalted butter, cut up

3 oz. unsweetened dark chocolate, chopped

1/2 cup plus 2 tablespoons all-purpose flour

1/2 teaspoon baking powder

1/4 teaspoon salt

1 cup sugar

2 eggs

1. Heat oven to 350°F. Line 8-inch square baking pan with parchment paper for easy lift out; spray bottom with cooking spray.

2. Microwave 6 tablespoons butter and unsweetened chocolate in small microwave-safe bowl 1 to 2 minutes or until almost melted, stirring every 30 seconds. Stir until smooth; let stand 5 minutes to cool, stirring occasionally.

3. Meanwhile, whisk flour, baking powder and salt in small bowl. Whisk sugar and eggs in large bowl until blended and smooth. Whisk in chocolate mixture and vanilla. Stir in flour mixture just until combined.

4. Spread Brownie mixture evenly over pan. .

5. Bake 25 to 30 minutes or until top is dry, toothpick inserted 1 inch from edge comes out clean and center is set but toothpick comes out moist. Cool completely in pan on wire rack.

Lincoln Copper Pennies

1 bunch of fresh carrots (about 1 pound)

1/8 cup orange juice

3 T brown sugar

2 T butter

pinch of salt.

Peel and slice carrots into coins.  Add to boiling water with a pinch of salt.  Simmer until soft.  Pour off water and return carrots to pan.  Add orange juice and simmer 5 more minutes.  Add brown sugar, butter and  another pinch of salt.  Heat until butter and sugar melt and carrots carmelize.  Serve immediately.

All American Meatloaf

2 lbs ground meat – I prefer a mix of ground beef, veal, and pork, but have also used ground turkey

2 eggs, beaten slightly

2 T Worcestershire sauce

2 T catsup

1 tsp dried oregano, thyme, or parsley (your choice).  I like a sprinkle of all three.

1/2 cup Italian bread crumbs (or make your own), or more if needed

1/4 cup chopped onion (or shallot if like a milder flavor)

1/4 cup chopped green pepper

salt and pepper to taste

Beat eggs slightly.   To eggs, stir in catsup, Worcestershire, spices, salt and pepper.  Meanwhile chop onion and pepper very small.  Mix in with all three meats.  Add egg mixture and breadcrumbs to meat mixture.  Mix enough breadcrumbs in to make the loaf keep its shape.  Form into one large loaf or two smaller ones.  Place in a pan lined with parchment paper (for easy lift out).  Preheat oven to 350 degrees.


1/2 cup catsup

2 T brown sugar

dash of Worcestershire sauce

1 tsp spicy brown mustard

Mix well and pour over loaf in baking pan.  Bake meatloaf at 350 until firm and no longer pink inside, 1 to 1 1/4 hours. An instant-read meat thermometer inserted into the center of the meat loaf should read at least 160 degrees F (70 degrees C).  Two smaller loaves will take about half that time.

EYE-talian Poker Pizza

1 package pre-made pizza dough (from the refrigerator case).  I prefer Whole Wheat.




green and red sweet peppers, chopped

green onion


artichoke hearts

cherry tomatoes, cut in half or whole canned plum tomatoes, patted dry and chopped

1 carton buffalo mozzarella in water

4-6 oz. shredded Fontina cheese

2-4 oz. shredded Parmesano Reggiano.

2 T shredded fresh Italian herbs (basil, oregano, rosemary) or 2 t. dried herbs

Divide dough into 4-6 small pizza balls and allow the kids to shape them on a greased cookie sheet. Or spread out into one large pizza crust.  First layer:  tomatoes.  Add vegetables, fruit, and prosciutto to taste.  Sprinkle with Italian herbs.  Place slices of mozzarella on top and sprinkle with Fontina and Parmesano.  Bake small pizzas 10-12 minutes in a very hot oven (450-500).  Longer for a larger pizza.  Pizza is done when cheese bubbles and crust is golden brown.  Leftovers may be stored in plastic wrap in freezer for up to two weeks.

Strawberry Heart Waffles

2 large whole eggs

1 cup strawberry (or any berry) yogurt – I like Greek yogurt for this

2 T canola oil

1/2 cup milk or unsweetened almond milk

1 cup flour (I used 1/2 c. whole wheat, 1/2 cup white all-purpose)

1 T honey

1 T baking powder

1/2 t. baking soda

1/2 t. cinnamon

1 T wheat germ

1 cup chopped fresh strawberries

Preheat your waffle maker.  Wash and chop strawberries.  Mix yogurt, egg, honey, oil and milk.  Mix the dry ingredients in a separate bowl and slowly stir into wet mixture.  Do not worry if there are a few lumps.  Do not beat, stir.  Gently fold in strawberries.  Fill each of the heart shaped cooking reservoirs with a small amount of batter.  If you are adding sticks…do it now and cover with a bit more batter.  Lower lid and bake for approximately 3-8 minutes, depending on your waffle maker.  Makes 8-10 waffles.  Extras can be frozen after cooking.  Wrap in air tight plastic freezer bag or freezer container.  Stores up to two weeks.

Baked Bacon

Line a half sheet pan or cookie sheet with a lip (no flat sheets) with aluminum foil.  Place 2 slices of bacon per person on the pan and place in the center rack of a cold oven.  Turn oven on to 400°F. Walk away.  Bacon is done in about 18-20 minutes.  It should be golden brown and just beginning to crisp.  Drain bacon on absorbent towelling.  Pour off bacon grease to save for another day.  (Don’t throw this out…it makes yummy biscuits and spices up eggs!) You can keep the bacon warm in the oven after it cools to 200°F.  It will become increasingly crisper and drier the longer you keep it in the warm oven.

Razzleberry Syrup

Heat 1 cup of red jam – preferably home-made without added sugar* (cherry, strawberry, plum, seedless raspberry) in a small sauce pan over low heat.  Add 2 T water and 1 t. fresh lemon juice.  Dice up 2 cups of red seedless fruit – strawberries, blue berries, cherries and add to the warm jam.  Simmer for about 5 minutes until fresh fruit is soft and melted into the syrup.  If you use seedless fruit, you do not have to strain.  Pour into a heat proof pitcher.  Serve warm or cool.  For waffles on a stick, place a small amount in a dipping bowl and serve with waffles.

*From 100 Days of Real Food Blog

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