These scones are soft and sweet. I love them as a complement to a cherry-walnut salad or as an afternoon snack with a cup of tea.
cherry-vanilla scones with tea
2 cups unbleached white flour
1 tablespoon Rumford baking powder
¼ teaspoon salt
1/3 cup sugar
1/3 cup Earth Balance margarine
1 ½ cups vanilla rice milk, divided
1 (3-ounce) package dried cherries
2 tablespoons sugar
Preheat oven to 375º.
Combine first 4 ingredients; cut in margarine with a fork or pastry blender until crumbly. Add 1 ¼ cups rice milk and cherries, stirring just until dry ingredients are moistened.
Turn dough out onto a lightly floured surface; knead 5 or 6 times. Pat or roll dough to ½-inch thickness; cut with a 5-inch heart-shaped or 2-inch round cutter, and place on a lightly greased baking sheet.
Optional: Brush dough with remaining ¼ cup rice milk; sprinkle evenly with 2 tablespoons sugar.
Bake at 375º. for 12 to 15 minutes or until scones are golden.
This is such an easy dessert to make. I purchased the meringues at Whole Foods and filled them with a nondairy vanilla pudding. After topping them with raspberries, I drizzled some dairy-free chocolate sauce on top. I hope you enjoy these as much as I do!
Posted in Curds and Puddings, Desserts, Sweet
Tagged chocolate, chocolate sauce, dairy-free, dessert, meringues, nondairy, pudding, Valentine's Day, vanilla pudding
I really wanted something salty and pretzels came to my mind. Of course it took me awhile to dig through my stacks of recipes-and I have a lot of them-to find this one. The original recipe called for butter, but the Earth Balance margarine tastes good.
1 1/2 cup warm water
1 1/2 packages active dry yeast
2 tablespoons brown sugar
1 1/8 teaspoon salt
1 cup bread flour
3 cups unbleached white flour
2 cups warm water
2 tablespoons baking soda
2 – 4 tablespoons Earth Balance margarine, melted
Sprinkle yeast on lukewarm water in mixing bowl; stir to dissolve. Add sugar, salt; stir to dissolve. Add flour; knead dough (I use a large stand mixer) until smooth and elastic. Allow to rise at least 1/2 hour. (I let the dough rise for at least an hour)
In a separate bowl, mix 2 cups warm water with 2 tablespoons baking soda. Stir often. Grease two large cookie sheets; set aside.
Once dough has risen (about double in size); pinch off bits of dough and roll into a long rope and shape. Dip shaped pretzel dough in baking soda solution; place on greased baking sheet. Allow to rise 10 minutes or more. Bake in a 450°F oven for 8 – 10 minutes. Brush with melted margarine and sprinkle with course salt, or for a sweeter option, cinnamon sugar.
Even though I am not at home, I am trying to get in some
cooking time. I made this roasted tomato-basil soup the other night
and will add this to my “I will make this again” list. I served the
soup with sourdough garlic bread from Whole Foods, but I think the
next time I will just add croutons.
tomato and basil
and Basil Soup
10 Roma tomatoes, halved lengthwise
4 tablespoons fresh basil, chopped
4 – 6 cloves garlic, minced
5 tablespoons olive oil
1/4 cup chopped onions
1/2 cup dry white wine
1 – 1 1/2 cup chicken broth
salt and pepper
Preheat oven to 400°.
Arrange tomato halves in a roasting pan. With the cut side up, sprinkle 1 tablespoon of the basil and the minced garlic evenly over the tomatoes. Then drizzle 4 tablespoons of the oil evenly over the tomatoes. Roast the tomatoes until they are soft when pierced with a fork and the skins slip off easily, 40 – 45 minutes. Remove from the oven and discard the skins.
In a saucepan over medium-high heat, add the remaining 1-tablespoon oil and sauté the onions until translucent, about 2 minutes. Add the roasted tomatoes, wine, and chicken broth; bring to a boil. Reduce the heat to medium-low and simmer, uncovered, until the tomatoes have broken down, the mixture has thickened, about 20 minutes. Season to taste with salt and pepper.
Purée the soup in a blender until smooth. Return to the pan and reheat.
Ladle the soup into bowls and garnish with the remaining basil.
I know I have been a little lax lately, but I will be trying out some new soup recipes this week, and I will let you know how they turn out. In the mean time, stay warm!