For some reason, I had imagined them hard, dry, and crumbly.  So much so that I had no desire to ever try one until I came across these.  Let me tell you, I’m so glad I gave them a chance.  If you, too, are a scone virgin, I’m about to blow your mind.

Scones are basically biscuits!  That’s right: warm, soft, flaky, buttery biscuits! What we call “cookies”, the Brits call “biscuits”, and their name for this fluffy, fresh-baked treat is “scone”.  The main difference between what we know as a biscuit and a scone is that scone dough has flavors baked in.

They can be sweet or savory; made with fruits, herbs, cheese, and/or meat.  The combination that made me finally decide to give them a try was ham, cheddar, & chive scones, but you can customize this recipe with any flavors you like.

Here’s what you’ll need:

• 2 c. all-purpose flour
• 1 T. sugar
• 1 T. baking powder
• 1/2 t. garlic powder
• 1/2 t. kosher salt
• 1/2 c. (1 stick) cold, unsalted butter, cut into1/2-inch cubes
• 3/4 c. buttermilk
• 1 c. shredded cheddar cheese
• 1/3 c. diced ham
• 1/4 c. chopped fresh chives

Start out by heating the oven to 425F and lining a baking sheet with parchment paper or a silicone mat.

Next, in a large bowl, whisk together the flour, sugar, baking powder, garlic powder, and salt.  Once the dry ingredients are well blended, sprinkle in the cold butter cubes.  With your hands, pinch the butter cubes into the flour until it is all incorporated and you have a sandy-looking mixture.

Pour in the buttermilk and stir it in until you have a sticky dough.  Then, stir in the ham, cheese, and chives, just until they are evenly distributed.  Be careful it to over-mix the dough.

Finally, turn the dough out onto a floured surface and knead it a few times until it holds together in a ball.  Sprinkle a little more flour to prevent sticking and flatten out the ball with your hands, or using a rolling pin, until you have a circle about 8 inches in diameter and 1 inch thick.  Cut the circle into eight wedges and transfer to your lined baking sheet.  Bake for 20 minutes or until golden brown.

Serve immediately, or store cooled scones in an airtight container.

Whole-wheat Irish Soda Bread

The post Ham, Cheddar, & Chive Scones appeared first on Homestead.org.

Here’s what you’ll need:

• 3 c. all-purpose flour
• 3 T. sugar
• 2 t. baking powder
• 1 t. salt
• 1/2 c. pickled jalapenos, chopped
• 1/2 c. bacon, cooked and chopped (about 6 slices)
• 1 c. shredded cheddar cheese
• 12 oz. beer
• 1/4 c. butter (1/2 stick)

Turn the oven to 400°F, and put half a stick of butter into a 9×5 loaf pan and put in the oven to melt.

While the oven is heating, combine all of the dry ingredients in a large bowl. Add the cheese, bacon, and jalapeno and toss just to coat them with the flour mixture. This helps them from sinking to the bottom while baking.

Pour in the beer and stir just until combined. The batter will be lumpy.

Remove the pan from the oven when the butter is fully melted and pour the batter in; the butter will pool at the top.

Bake for 45-55 minutes, until a toothpick inserted in the center comes out clean. Cool at least 15-20 minutes before slicing. Store your Bacon Cheddar Jalapeno Beer Bread in an airtight container.

The post Bacon Cheddar Jalapeno Beer Bread appeared first on Homestead.org.

Here’s what you’ll need:

• 1 c. unsalted butter, room temperature
• ½ c. sugar
• 1 c. brown sugar
• 1 c. peanut butter
• 2 eggs
• 3 c. all-purpose flour
• 1 ½ t. baking soda
• 1 t. baking powder
• Pinch of salt
• 2 bags of heart-shaped chocolates (I used Dove milk and dark chocolates)
• Silicone mats or parchment paper

Start out by preheating the oven to 375 and lining a couple of cookie sheets with parchment or silicone mats.

Next, in a medium bowl, whisk together the flour, baking soda, baking powder, and salt and set it aside.

Then, in a large bowl, (I used my Kitchen Aid mixer for the whole recipe) cream together the butter and sugars.  Once the butter and sugars are creamy, mix in the peanut butter.  When the peanut butter is incorporated, add the eggs one at a time.

Now, slowly add the dry ingredients to the mixer bowl until you have a nice, soft dough.

With a 1-inch cookie scoop or a spoon, scoop out 1-inch balls of dough onto a piece of parchment paper or a silicone mat.  Roll each ball in your hands to smooth out the shape and then drop it onto the plate of sugar.  Roll each ball around to coat it with sugar and place them on the prepared cookie sheet about an inch and a half apart.  Bake for 8-10 minutes until the tops are just slightly browning and the cookies are cracking.

Remove them from the oven and immediately press a chocolate into the top of each cookie.  Cool completely and pack them into a sealed container before presenting them to your Valentine.  They’re going to love them.

Note: I got about 45 cookies out of this recipe.  I didn’t want to make that many so I baked as many as I wanted and rolled the rest into balls, sugared them, and froze them.  Now I can make as many, or as few, as I want, anytime.

You might also want to make breakfast for your sweetie… how about this Strawberry Cream Cheese Baked French Toast?

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Strawberry Pretzel Jell-O Salad

The post Peanut-butter Chocolate Valentines appeared first on Homestead.org.

Here’s what you’ll need:

• 1/2 c. all-purpose flour
• 3 eggs
• 1/2 c. milk
• 3 T. melted butter, divided
• 1 T. sugar
• ¼ t. of salt
• oven-proof skillet

Start by preheating the oven to 450 degrees.

In a medium-sized bowl whisk the eggs, milk, melted butter, salt, and sugar.  Add the flour and stir until incorporated, being careful not to overmix.

Add 1 tablespoon melted butter to the bottom of a 9- or 11-inch oven-proof skillet.  Pour the batter into the skillet and bake for 12-18 minutes or just until the edges start to brown.  The Dutch baby will be tall and fluffy.  Top with your favorite accouterments, or try my Slow-Cooker Apple Butter.

Banana-Berry Baked Oats and Quinoa

The post Dutch Baby, aka German Oven-Pancake appeared first on Homestead.org.

Here’s what you’ll need:

For the crust:

• 1 c. unsalted butter, softened
• 2/3 c. packed brown sugar
• 2/3 c. all-purpose flour
• 1/2 t. salt

For the topping:

• 1/2 c. unsalted butter
• 1 c. packed brown sugar
• 1/3 c. honey
• 2 T. heavy cream
• 2 c. chopped pecans

Start out by heating the oven to 350.  Line a 9×13 baking pan with aluminum foil, shiny side down, leaving a couple inches overhanging on the ends to use as handles to lift out the finished bars.

Next, make the crust by creaming together the butter and brown sugar until it’s light and kind of fluffy.  Add the flour and mix until a crumbly dough forms.  Press the dough firmly and evenly into the foil-lined pan and bake for 20 minutes.

While the crust bakes, make the topping.  Melt the butter in a medium saucepan over medium heat and add the honey, brown sugar, and cream.  Stirring often, bring the mixture to a simmer and let bubble for one minute.  Add the pecans and stir well.

Take the crust from the oven and pour the pecan caramel over the hot crust.  Bake another 20 minutes.

Allow to cool completely before lifting out the foil and pulling it away from the bars.  Cut into your desired size with a sharp knife and store in an airtight container.

The post Pecan Pie Bars appeared first on Homestead.org.

Whether you set aside a full day each week to bake and freeze, or double each meal you cook, your freezer will quickly fill up with homemade meals.  Freezing is a basic preservation technique, but there are some tricks that will increase the quality of the food, decrease the risk of foodborne illness, and save you a ton of time and stress.

First, before wrapping any food for the freezer, it must be thoroughly cooled.  Wrapping warm baked goods will cause them to become soggy.  Freezing warm foods also presents a safety concern, as it can cause the frozen foods in your freezer to defrost slightly, making them susceptible to contamination.

The second thing you should always do is label the containers with the name of the item and the date you popped it into the freezer.  You think you will remember what is in all those freezer bags, but you won’t.  There are few things more disappointing than discovering the strawberries you are thawing for your ice cream are actually beets. A clear label will save time and prevent unnecessary mistakes.

Another tip for hassle-free meals is to freeze your items in the appropriate portion sizes.  A family of three doesn’t need to freeze a lasagna for twelve.  You may also want to freeze individual portions as well as those large enough for the whole family.

Finally, treat your home kitchen as if it were a commercial kitchen.  When preserving foods at home, it is especially important to rotate foods by date.  Restaurants call this “first in, first out.”  A good rotation system prevents food waste and ensures you are consuming your meals before the suggested expiration date.

Before you can begin freezing surplus in earnest, you need to prepare your kitchen for cooking and baking in bulk.  Make the most of your oven space by adding a heat-safe cooling rack to the bottom, giving you another surface to cook on.  On the day of the big bake, clean off a large space on your counter so you have plenty of space both to prep your food and cool it when it comes out of the oven.

Freezing Baked Goods

Baked goods are very simple to make and freeze, and despite what you may have heard, freezing baked goods often increases the moisture content.  Baked items store and reheat better if you freeze them individually before storing a batch in a container or freezer bag.

Pancakes, waffles, and biscuits are perfect candidates for the freezer because it does not take any extra time to double or triple the recipe and they are a lifesaver on hectic mornings.  Completely cool your extra items and place them in a single layer on a cookie sheet in the freezer.  When biscuits are frozen, toss them into a freezer bag (labeled and dated).  Freeze waffles and pancakes on a cookie sheet as well, but when they are frozen, layer waxed paper between each portion and store them in a container or freezer bag.  The waxed paper prevents them from sticking together, making it easy to grab and go.

Cookies can be frozen in two different ways.  If you want to have cookies at the ready for a quick snack or to offer unexpected guests, make a batch, freeze, and store as you would pancakes.  They can thaw in the refrigerator or you can warm them in the oven.  If, on the other hand, you love the smell of cookies baking, simply mix the batter, wrap, and freeze.  If you roll your batter into a log and wrap it in plastic wrap, you have slice-and-bake cookies.

Cakes can be baked three months in advance, wrapped in foil or plastic wrap, and frozen in individual layers.  Let the cake thaw in the refrigerator before frosting.  Buttercream icing will freeze well for two months.  Let it defrost overnight in the refrigerator, bring it to room temperature, and beat it briefly before spreading it on your cake.

Bread dough is a surprisingly successful freezer item.  When making bread, double the recipe and freeze the second portion.  Bread dough can be frozen after it has been punched down after proofing.  Freeze it on a lightly oiled cookie sheet before wrapping in cling wrap.  Bread dough can be frozen for up to six months.  When you are ready to bake, remove the plastic wrap, place it on a lightly oiled sheet, and cover it with a damp tea towel.  Let it thaw and rise until it has doubled in bulk and bake as usual.

Freezing Ingredients

Full meals can be cooked and frozen, and I recommend you stock your freezer with a couple of ready meals, a.k.a. DIY TV dinners.  However, since cooking is the heart of the family for a lot of people, it can be a better idea to freeze ingredients in bulk.  This allows you to make good use of any garden and farmers’ market surplus, cuts cooking time, and allows for the family time that is part of cooking.

Rice plays a big role in a lot of meals and it is an ingredient that is very easy to freeze.  Simply cook the rice of your choice according to package instructions, let cool completely, and freeze it in a container or freezer bag.  Reheat frozen rice in a pan with a small amount of water on medium-low.  For recipes that call for rice to be added in, such as stews or casseroles, simply add the frozen rice directly.

If your garden had an abundance of leafy greens, or you scored a good deal at your local market, you can freeze them in portion sizes as well.  Freezing greens is straightforward, but it does require a bit more preparation.  First, discard any discolored or wilted leaves.  Small leaves can be frozen whole but the larger leaves should be chopped into smaller pieces.  Wash the greens then blanch them in small batches.  Cool immediately in ice water then drain well.  Pack the greens in freezer containers and top with ice water, leaving a ½” headspace for expansion.  Greens can stay in the freezer for a year.

Herbs can be frozen as well.  Remove leaves from the stem and pack in ice trays.  Cover with water or oil, depending on how you will cook with them, and freeze.  Once frozen, store herb ice cubes in a freezer bag.

Eggs can also be frozen.  To freeze egg whites, separate eggs, making sure you have removed all the yolk.  Freeze the whites in ice cube trays before transferring them to a freezer bag. To freeze egg yolks successfully, you need to beat in either 1/8 teaspoon of salt or 1 ½ teaspoon of sugar per four yolks.  This prevents the yolks from becoming overly gelatinous.  Freeze in ice cube trays before transferring to a freezer bag.  When you label the egg yolks, be sure to note whether you added salt (savory dishes) or sugar (sweet items).

Baking and cooking in bulk is an easy way to alleviate stress, save time and money, and enjoy home-cooked meals.  As homesteaders, we try to always work smarter, not harder. There is no reason this maxim should not extend to the kitchen!

The post Bake in Bulk to Save Time and Money appeared first on Homestead.org.

Here’s what you’ll need:

• 1/2 c. butter, softened
• 3/4 c. sugar
• 1 egg, room temperature
• 1 t. vanilla
• 2 c. flour, divided
• 2 t. baking powder
• 1 t. salt
• 1/2 c. buttermilk
• 2 c. fresh blueberries
• 1 T. sugar, for sprinkling on top (coarse/sanding sugar if you have it)

Start by preheating the oven to 350 and spraying a 9×9-inch baking dish with cooking spray and set aside.

With a mixer, cream together the butter and sugar until it is light and fluffy, medium to high speed for about five minutes.  Add the egg and vanilla and mix until fully combined.

In a small bowl, gently toss the blueberries in 1/4 c. flour until they’re dusted with a light coating.

In a separate small bowl, mix together the remaining flour, baking powder, and salt.

Alternate adding some of the flour mixture and the buttermilk to the creamed butter & sugar until it is all added. Mix until you have a smooth batter/dough.

Add the blueberries (and their flour) to the bowl and gently fold them in until they’re evenly distributed.

Spread the batter into your sprayed pan and sprinkle the top with sugar. Bake for 35-45 minutes, or until a toothpick inserted in the center comes out clean.

Allow your Blueberry Buttermilk Breakfast Cake to cool at least 20 minutes before serving. To gild the lily, add half and half, heavy cream, or ice cream. Enjoy!

Got peaches on the brain? Try our Fresh Summer Peach Quick Bread.

The post Blueberry Buttermilk Breakfast Cake appeared first on Homestead.org.

Here’s what you’ll need:

• 2 sticks (1 c.)unsalted butter, room temperature
• 1 1/3 c. light brown sugar
• 3 large eggs, room temperature
• 2 c. all-purpose flour
• 1 t. baking powder
• 3/4 c. almond flour/meal
• 1/2 t. salt
• 1/2 c. sour cream
• 1 1/2 to 2 cups fresh blackberries
• Suggested: a 9-inch spring-form pan and baking spray

First, preheat the oven to 350° and generously spray your spring-form pan with non-stick baking spray.

Next, with an electric mixer, cream together the butter and sugar on medium speed for 3-4 minutes. Add the eggs, one at a time, and mix until combined.

In a separate bowl, mix together the flour, almond flour, baking powder, and salt.  Slowly add the dry ingredients into the wet, on a low speed.  Once the flour is all added, turn the speed up to medium and mix a minute or so longer before adding in the sour cream.

Once the sour cream is incorporated, spread the batter into the greased pan.  Sprinkle the blackberries over the top, pressing them into the batter just slightly.  Place the pan on a lined baking sheet and bake for 55-65 minutes   A cake tester will come out clean AND the center will not jiggle at all.

Allow your Blackberry Almond Cake to cool completely before releasing from the spring-form pan and slicing to serve.

You might also love this Blueberry Buttermilk Breakfast Cake.

The post Blackberry Almond Cake appeared first on Homestead.org.

Here’s what you’ll need:

For the cake:

• 1 1/2 c. chopped pecans, divided
• 3 c. all-purpose flour
• 2 c. sugar
• 1 t. baking soda
• 1 t. ground cinnamon
• 1/4 t. nutmeg
• 1/4 t. allspice
• 1/2 t. salt
• 3 large eggs, lightly beaten
• 1 3/4 c. mashed ripe bananas (4-5 large bananas)
• 1 (8 oz.) can crushed pineapple (undrained)
• 3/4 c. canola oil
• 1 1/2 t. vanilla extract

For the glaze:

• 8 oz. cream cheese, room temperature
• 4 c. powdered sugar
• 2 t. vanilla extract
• 2 T. milk
• Optional topping: toasted coconut

Start out by preheating the oven to 350°. On a baking sheet, spread out the pecans in a single layer on a piece of parchment paper.  Bake for about 8-10 minutes, stirring halfway through.  Do the same with the coconut; it will take about half the time.

Next, prepare the batter.  Combine all of the dry ingredients in a large mixing bowl.  In a smaller bowl, mix together all of the wet ingredients.  With a sturdy wooden spoon, combine the wet into the dry until you have a thick batter.  Toss in about 1/3 cup (I just did a handful) of the pecans and fold them in.

Prepare your Bundt pan by thoroughly buttering and flouring it, or coating it with a baking spray like Baker’s Joy.  Sprinkle in half of the remaining pecans and carefully pour the batter evenly over them.  Give the pan a little wiggle and a whack or two on the counter to settle any gaps or air pockets.  Bake for 60-70 minutes until a skewer inserted in the middle comes out clean.  Cool in the pan on a wire rack for 15-20 minutes and then turn out onto the rack to cool completely, about 2 hours.

When the cake is completely cool, make the glaze.  With a mixer, cream the cheese until smooth.  Add the sugar, 1/2 c. between mixings.  Add the vanilla and milk and continue mixing until smooth.  I poured the icing into a Ziplock bag, cut a 1/2 inch piece off the corner, and piped it over the cake, but you can use a spoon, knife, or measuring cup; whatever you like.

Sprinkle the glaze with pecans and coconut.  Slice and enjoy!

The post Hummingbird Bundt Cake appeared first on Homestead.org.

Here’s what you’ll need:

For the crust:

• 2 sticks (1/2 c.) unsalted butter, room temperature
• 1/2 c. sugar
• 2 c. flour
• Pinch of salt
• Cooking spray, butter, or parchment paper to line a 9×13 pan

For the filling:

• 6 eggs
• 3 c. sugar
• 2 T. lemon zest
• 1 c. lemon juice
• 1 c. flour
• Powdered sugar for dusting

First, preheat the oven and make the crust.  Cream together the butter and sugar and then slowly add the flour and salt until a stiff dough forms.  It will be about the consistency of sugar-cookie dough.  Spray the baking dish and spread the dough out evenly with your hands, going about 1/2-inch up the sides.

Bake for 10-15 minutes until golden.  Remove from the oven and let cool.

Next, whisk together the eggs, granulated sugar, lemon zest and juice, and flour until smooth.  Pour the lemon mix over the cooled crust and bake (again, in a preheated 350° oven) for 30-40 minutes until the top is solid and slightly golden, but the center still jiggles.  Remove from the oven and cool completely to room temperature, or let it chill in the fridge overnight.

Dust with powdered sugar before serving.

https://www.homestead.org/cookbook/desserts/easy-no-bake-reese-s-bars/

Banana-Berry Baked Oats and Quinoa

The post The Best Lemon Bars appeared first on Homestead.org.