The Baker's Daughter

Apple, Cinnamon and Pecan Swirled Biscuits

 

This morning it was minus 28 degrees Celsius.  The parking ticket machine was so frozen it wouldn't accept my coins (not that I was complaining - free parking!).  Needless to say I had quite the chill when I got home, so I thought I would whip up something quick to have with tea, and these Apple, Cinnamon and Pecan Swirled Biscuits are what I came up with.  This recipe is made easy by the use of a biscuit mix; I used Bisquick.  This recipe will make about 1 dozen biscuits.

Apple, Cinnamon and Pecan Swirled Biscuits

4 cups Bisquick

1 cup milk

6 tbsp butter, melted

2 tsp cinnamon

1 Granny Smith apple, cored and cut into slices

1 cup + 4 tbsp brown sugar

1/2 cup pecans

Directions

Preheat your oven to 400 degrees Fahrenheit.  Grease two 8 inch cake pans and set aside.

In a bowl mix the Bisquick and milk.  Turn the dough onto a floured board and using  your fingers press out into a rectangle about a quarter of an inch thick. 

Sprinkle the dough with the 1 cup of brown sugar and drizzle 4 tbsp of melted butter evenly over the dough.  Press a line of apple slices into the edge closest to yourself.

Roll the dough, starting at the edge where the apples are.  Pinch the ends closed. 

Cut into 1 1/2 inch pieces and arrange cut side up into the cake pan.  Press an apple slice in between each dough round and place the remaining apple slices into the centre of the pan.  Top with the pecans and sprinkle with the 4 tbsp of brown sugar and remaining 2 tbsp of melted butter.

Bake for approximately 25 minutes, or until the dough is golden brown and the pecans are toasted.

 








 

Pumpkin Scones with Candied Ginger, Pumpkin Seeds and Cranberries

 

I took a trip to the pumpkin patch with my niece's a few weekends ago and was inspired to make these pumpkin scones when I got home.  The addition of the candied ginger is so right for this type of dessert and the pumpkin seeds and dried cranberries look gorgeous against the orange of the pumpkin.  I've used canned pure pumpkin but you could also bake you own fresh pumpkin.  This would also be great with sweet potato instead of pumpkin and you could substitute the milk for orange juice if you wish!  I cut my scones with a 2 inch cutter but feel free to use something smaller or larger depending on your need.

Pumpkin Scones with Candied Ginger, Pumpkin Seeds and Cranberries

1 3/4 cups pumpkin puree

2 1/2 cups flour

4 tsp baking powder

4 tbsp white sugar

1 tsp salt

1/2 butter, chilled and cubed

1/4 cup milk

2 tsp cinnamon

1/2 cup pumpkin seeds (pepitas), roasted

1/2 cup dried cranberries

2 tbsp candied ginger, finely chopped

Directions

Preheat your oven to 350 degrees Fahrenheit.  Place your pumpkin seeds on a baking tray and roast for 5-6 minutes.  Set aside to cool.  Line two baking trays with parchment paper.

In a bowl whisk together the pumpkin puree and milk.  Set aside

In a large bowl combine the dry ingredients; flour, baking powder, sugar, salt and cinnamon.  Blend the cold butter into the flour mixture using your finger tips or a pastry cutter until a fine crumb forms.  Add the pumpkin mixture and stir until incorporated.  Add the pumpkin seeds, dried cranberries and candied ginger.

Lightly flour your board and turn your scone dough out onto it.  Press the dough down until it is the desired thickness (usually about 1 inch).  Cut circles out with a cookie cutter and place on the pans. 

Bake for 20-25 minutes or until the tops and bottoms have browned nicely.

 

 

 

 

Bacon, leek and cheddar scones

 
Mmmmm, these bacon, leek and cheddar scones are a super breakfast or brunch idea.  You could easily substitute the cheddar for any other type of cheese and use spring onions in place of the leeks.  If you're looking for a meatless alternative you could omit the bacon and add some sun-dried tomatoes to the scones.  This recipe makes 6 - 3 1/2 inch wide scones.

Bacon, leek and cheddar scones

2 cups all-purpose flour

2 tbsp white sugar

1 tsp baking powder

¼ tsp baking soda

½ cup cold butter, cut into small cubes

2/3 cup buttermilk

3/4 cup chopped leeks

4 rashers of bacon

1 cup cheddar cheese, grated

1/4 tsp cracked black pepper

Directions

Preheat your oven to 400 degrees Fahrenheit.  Line a cookie sheet with parchment paper.

Cook your bacon until it is slightly crispy.  Remove the bacon from the pan and drain the fat.  Cook the leeks in the same pan in 1 tbsp of the bacon fat, adding a 1/4 tsp of cracked black pepper.  Cook the leeks until they are soft and slightly translucent.  Set aside to cool.

In a bowl mix together the flour, sugar, baking powder, and baking soda.  

Add the cold butter to the flour mixture, and using your fingertips blend until a coarse crumb forms.  Add the buttermilk and mix until just combined. 

Coarsely chop the bacon and add it to the scone mixture, along with the leeks and a 1/2 cup of the cheddar cheese.  Gently fold in all the ingredients and turn out the dough onto a well floured surface. 

Pat the dough into a 1/2 inch thick round and using a cutter, cut out 6 circles.  Place on the baking pan and sprinkle the tops with the remaining 1/2 cup of cheddar cheese.

Bake for 15-20 minutes or until browned on the tops and bottoms.

Note:  If you do not have buttermilk or don’t want to buy some for only 2/3 of a cup you can make you own.  I usually use 5% or 10% cream and add 1 tsp lemon juice or vinegar.  Let sit for 5 minutes before adding it to your recipe.

 

Cinnamon and sugar biscuit rolls with pecans

 

I was sick with the flu the past few days and wasn't eating much of anything other than crackers.  All my co-workers had it and so did my entire family.  I was so anxious about getting it; keeping my distance from the infected, and washing my hands constantly, that I  was getting paranoid, and then I gave in.  I almost wanted to get it just so I could stop worrying about it.  Then I got sick and wondered what I had been thinking.  Once I started to recover I started to think about food ... a lot.  I was sitting in my bed rifling through cooking magazines, dreaming of everything I was going to make and eat as soon as I got better.  These rolls have absolutely satisfied my sweet cravings.  If you've ever been hesitant to make cinnamon buns from scratch because you are worried about making a yeast dough, then these rolls will work really well for you.  If you don't have buttermilk you can substitute using cream with a teaspoon of lemon juice or vinegar.  Let if sit for a few minutes before using.

Cinnamon and sugar biscuit rolls with pecans

2 cups all-purpose flour

2 tbsp sugar

1 tsp baking powder

1 tsp baking soda

pinch of salt

1/2 cup cold butter, cut into cubes

2/3 cup buttermilk

3/4 cup brown sugar

1 cup pecans

6 tbsp melted butter

1 tsp cinnamon

Directions

Preheat your oven to 350 degrees Fahrenheit.  Grease a 7 inch round cake pan and place the 1 cup of pecans on the bottom.  Sprinkle 1/4 cup of brown sugar on top of the pecans and drizzle 2 tbsp of melted butter over the pecans and sugar.

In a medium sized bowl whisk together the flour, baking powder, baking soda and salt.  Using your fingers rub the cubed butter into the flour mixture until a coarse crumb forms.  Mix in the buttermilk and form the dough into a ball.

Lightly flour your table and rolling pin and roll out the dough into a 15 inch X 13 inch rectangle.  Spread 1/2 cup of brown sugar over the dough and sprinkle with the cinnamon.  Drizzle the 4 tbsp of melted butter evenly over the dough.  Roll the dough lengthwise placing the seam on the bottom.  Cut into 10, 1 1/2 inch pieces.

Place the pieces in the pan and bake for 20-25 minutes until lightly browned on top.

As soon as the pan is out of the oven flip it over onto a parchment lined tray or plate so the pecans are on top.  If you don't flip it over immediately the sugar will cool and it may stick.

Candied Pecan and Pear Scones with a Maple Glaze

   

I really like candy...like I really, really like it.  Ask anyone who knows me, it's my biggest vice.  I know one day all my teeth will fall out and I will regret it, but I can't stop.  This morning I was thinking about what to make and I was fixated on candied nuts.  I also had a few pears that were needing attention so I thought I could make something happen with both.  The contrast of the silky smooth pear with the intense roasted crunch of the pecans is divine.  You could definitely use other fruit and different nuts in this recipe if you'd like.  These nuts would also be amazing on salads with a bit of goat's cheese. 

Candied Pecan and Pear Scones with a Maple Glaze

2 cups all-purpose flour

2 tbsp white sugar

1 tsp baking powder

¼ tsp baking soda

½ cup cold butter, cut into small cubes

2/3 cup buttermilk

Pinch of salt

1 pear, cored and chopped into 1 inch dice

Candied Pecans

1/2 tsp cinnamon

1/4 cup white sugar

1/4 cup brown sugar

8 oz pecan halves

1 egg white

1 tbsp water

Maple Glaze

6 tbsp icing sugar

2 tbsp water

2 tbsp maple syrup

Directions for Candied Pecans

For the candied pecans, preheat your oven to 300 degrees Fahrenheit.  Line a baking sheet with parchment

In a bowl, combine the brown sugar, white sugar and cinnamon. 

In a separate bowl add one tablespoon to the egg white and using a whisk, beat until it is slightly frothy. 

Take the pecans and coat them in the egg white mixture.  Let the excess egg white drip off and then coat them in the sugared mixture.  Place on your baking pan evenly spaced and bake for approximately 25-30 minutes until crisp and nicely browned.

Directions for Candied Pecan and Pear Scones

Preheat your oven to 400 degrees Fahrenheit.

In a bowl mix together the flour, sugar, baking powder, baking soda, and salt.

Add the cold butter and using your fingertips mix until a coarse crumb forms.  Add the buttermilk and mix until just combined. 

Add the pears and pecans and gently mix to combine.

Form into a circle on your parchment lined baking pan and cut into wedges.  Separate wedges and space evenly on the pan.

Bake for approximately 20 minutes or until browned on the tops and bottoms.

Note:  If you do not have buttermilk or don’t want to buy some for only 2/3 of a cup you can make you own.  I usually use 5% or 10% cream and add 1 tsp lemon juice or vinegar.  Let it sit for  5 minutes.  

Directions for Maple Glaze

Sift the icing sugar into a small bowl.  Add the water and maple syrup and mix.  Once the scones have cooled off for a few minutes, spoon the glaze over them.

  

("He" eating her breakfast)