Terry's Meyer Lemon Scones

2 T freshly grated Lemon zest

2 ½ Cups flour

½ cup sugar

1 T Baking powder

½ Tsp salt

¾ stick cold unsalted butter

1 ¼ cup cranberries, dried

1 large egg

1 large yolk

1 cup heavy cream

Preheat oven to 400°.

Mix flour, sugar, baking powder, salt and zest in bowl. Cut in cold butter. In another bowl lightly beat egg & yolk and Cream. Stir in flour mixture just until combined.

On floured surface pat dough into a 1 inch thick round. Cut in desired shapes. Brush with cream, sprinkle raw sugar on top

Bake on butter sheet for 15-20 min.

Lemon Rosemary Pound Cake

1 3/4 C flour

2 tsp baking powder

1/8 tsp salt

3/4 C olive oil

1 C sugar

4 eggs

2 tsp vanilla

zest of 1 lemon

2 TB fresh rosemary, 1 TB if using dried.

Set the oven to 350˚. Grease a 9×5x3″ loaf pan. Line the bottom with parchment paper (I used waxed paper, and it worked wonderfully) and grease it. Bake for 50-60 minutes, cool 10minutes.

Irish Soda Bread or it can be Shortcake, I think

4 Cups All Pur­pose Flour

1 Tea­spoon Salt

1 Tea­spoon Bak­ing Soda

2 Cups Buttermilk

½ Cup of Butter

2 Table­spoons White Sugar

Sift all dry ingre­di­ents together. Cre­ate a lit­tle cir­cle in the cen­ter of them (in your bowl) add soft­ened but­ter & the buttermilk.

Mix together quickly, it won’t look like white bread with yeast. Instead it will look more like bis­cuit dough.

Kneed it for no more than a minute. It does not need to be worked to death.

Then shape into a round cake (you could even bake it in a cake pan if you like). Put it onto a floured sheet pan (or in a cake pan) & carve a cross into the top of it.

Bake in a pre­heated oven at 425 for 40 minutes

** I added raisins and caraway seeds to make it more traditional of a Irish soda bread for St. Patrick's Day. But I think it can be made to use as a Shortcake for fresh fruit and cream.

Nutella Swirl Pound Cake

makes 1 loaf or 2 small

4 large eggs

2 tsp vanilla

1 1/2 cups AP flour

3/4 tsp baking powder

1/4 tsp salt

2 sticks butter, softened

1 1/4 cups sugar

1 jar (1 cup) Nutella

cream the butter and sugar on medium for 3 minutes

add eggs and vanilla

add dry ingredients

dust pan with flour

pour 1/2 batter in pan, spread nutella, add the rest of batter

pull knife to create marbling

bake at 350 for 1 hour 15 minutes

cool in pan for 15 minutes, then on wire rack

Pancakes

Recipe from Jamie Oliver

3 large eggs

115g/4oz plain flour
1 heaped teaspoon baking powder
140ml/5fl oz milk
a pinch of salt

First separate the eggs, putting the whites into one bowl and the yolks into another. Add the flour, baking powder and milk to the yolks and mix to a smooth thick batter. Whisk the whites with the salt until they form stiff peaks. Fold into the batter – it is now ready to use.

Heat a good non-stick pan on a medium heat. Pour some of your batter into the pan and fry for a couple of minutes until it starts to look golden and firm. At this point sprinkle your chosen flavouring (see below) on to the uncooked side before loosening with a spatula and flipping the pancake over. Continue frying until both sides are golden.

You can make these pancakes large or small, to your liking. You can serve them simply doused in maple syrup and even with some butter or crème fraîche. Or if you choose to sprinkle with a flavouring, try one of these...

fresh corn from the cob
crispy bacon or pancetta
blueberries
banana
stewed apple
grated chocolate
anything else you can imagine...

PS Blueberry pancakes (above) are great but you must try the corn pancakes. On one condition – you must use fresh corn. To do this, remove the outer leaves and carefully run a knife down the cob – this will loosen all the lovely pieces of corn – and sprinkle these raw over your pancake, before flipping it in the pan. I like to have some grilled bacon over my corn pancakes, drizzled with a little maple syrup. This sounds bloody horrid but it honestly tastes great!

Roasted Edamame

Ingredients:
Shelled & thawed Edamame
Olive oil
Chile powder
Paprika
Salt and pepper

Directions:
1. Preheat the oven to 375 degrees.

2. Stir together the oil, chile powder, paprika, salt and black pepper in a small bowl. Add the beans to the bowl and toss to coat.


3. Arrange the beans in a single layer on a baking sheet. Roast for 15 minutes (may be a minute or two less-remove if start get too brown.)


4. Eat hot or Cool. Refrigerate any leftovers.