You must be logged in to post a review.
Scones stuffed and topped with fresh cherries. Made with oat flour and applesauce in place of wheat flour and butter. Sweetened naturally with agave!
Cut cherries in half and pit them (or use a cherry pitter). Place the cherries in a freezer-safe container and freeze for at least 3 hours prior to baking the scones. This ensures the cherries don’t pop in the dough while they’re baking.
With about an hour remaining on the cherry freezing … Into the large bowl of a KitchenAid mixer (with the wire whisk attachment) or food processor, add the oat flour, cornmeal, baking powder, baking soda, nutmeg, ginger and salt. Mix or pulse to combine dry ingredients. Set aside.
In a medium-sized bowl, combine the applesauce, yogurt, vanilla extract and agave nectar. Stir to combine. Very slowly pour the wet ingredients into the mixer with the dry ingredients about a quarter of a cup at a time (similar idea to making pie crust), mixing on medium speed. Once all the wet ingredients are combined with the dry, add chopped walnuts and mix until integrated into the dough. Taking the dough in your hands, form it into a disc shape. Refrigerate the dough in a sealable container or plastic wrap for 1 hour.
Preheat the oven to 375 F. Pull the dough out of the refrigerator and remove the plastic wrap. Put it on a work surface or cutting board. Using a bread knife, cut the dough in half horizontally like you would a bun. Place half of the frozen cherries on one of the dough halves then place the other half of the dough on top. Press the dough halves together to seal the cherries in. Press the remaining frozen cherries into the top of the dough. Using a serrated knife, cut diagonals into the dough in order to create eight triangles. Arrange the triangles on a parchment paper-lined baking sheet (be sure to give the triangles enough space to bake evenly). Bake for 23 minutes or until the tops of the scones are golden brown.
Serve with butter, jam, honey or Nutella. And coffee.
Fresh sweet onions, sharp cheddar, crisp, sweet, nutty corn bead all in one muffin. Perfect as a side to fish or steak, with a picnic or in the morning. Add a grind of black pepper before baking for an extra kick.
Big Mama’s originals get a twist with various herbs and cheeses.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!