Archive for April, 2012

TOASTED OAT-WALNUT SCONES

If you are going to have a tea, there are certain minimums which, in my opinion you have to include.  The first is finger sandwiches (which we gave you the first recipe for a couple of posts ago) and the second is scones.  This recipe for Toasted Oat-Walnut Scones is my mom’s and is the first of three different scones we did at our Lady’s Tea.


TOASTED OAT-WALNUT SCONES

 

PREP: 15 MINUTES

BAKING TIME: 12 – 15 MINUTES

OVEN TEMP:  425 DEGREES

SERVES – 8

 

Ingredients:

1 1/3 CUPS TOASTED OATS (DIVIDED-1 CUP FOR DOUGH 1/3 CUP FOR TOP OF SCONES)

1 ½ CUPS FLOUR

3 TEASPOONS BAKING POWDER

¼ TEASPOON BAKING SODA (HEAPING TEASPOON)

1 TEASPOON CINNAMON

¼ TEASPOON (SCANT) NUTMEG

½ CUP SUGAR

½ TEASPOON SALT

1/3 CUP BUTTER

¾ CUP BUTTERMILK (IT MAY TAKE A 1-2 TBSP MORE)

¾ CUP CHOPPED WALNUTS OR CHOPPED DATES (OR ½ WALNUTS AND ½ DATES)

1 TEASPOON VANILLA

Directions:

1.  To toast oats place in 350 degree oven for 5-8 minutes.
2.  Sift together flour, baking powder, baking soda, cinnamon, nutmeg, sugar and salt.
3.  Blend flour mixture with butter, when the size of meal mixture, add oats then add walnuts and dates (if using).
4.  Add milk and vanilla with rubber spatula until all liquid absorbs and all dough clings together.
5.  Roll as for biscuits, ¾ inches thick, then scatter the 1/3 cup of oatmeal over top. Cut with biscuit cutter and place on parchment lined paper. Bakes at 425 degrees for 12 – 15 minutes
6.  Alternatively – if you want scones to split easily, roll to 3/8 inch thickness melt some butter and spread on half and double the dough back over, then sprinkle on the oats and roll a little to right thickness – cut with biscuit cutter and bake at 425 degrees for 12 – 15 minutes.

ENJOY!

Thank you for reading!

Kris

Spring is the perfect season to spend time in The Flint Hills of Kansas . . . the hills are super green and the sky as always . . . goes forever.  CLICK HERE  to learn more about our upcoming cooking classes, guesthouse stays and cooking weekend packages.

 

 

 

 

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TEA SANDWICHES – AVOCADO-GREEN PEA SPREAD

You can’t have a lady’s tea without tea sandwiches!  At our “Lady’s Tea” cooking class at The Lark Inn we made three different tea sandwiches.  They were all very simple to make and these Avocado-Green Pea spread sandwiches were no exception.  This spread is also very versatile . . . I challenge you to experiment and find different uses for the spread.  In the meantime . . . let’s make some sandwiches!

AVOCADO-GREEN PEA SPREAD

 

PREP: 10 MINUTES

SERVES – 6

INGREDIENTS AND DIRECTIONS: 

Mash 2 avocados with 1 cup thawed frozen peas.

Add 1 Tablespoon lemon juice.

Put the avocado, peas and lemon juice in the food processor.

Spread on whole grain white bread, top with radish slices and snipped chives or other vegetables and herbs.  Put the bread together and trim the crust.

Cut in half diagonally to serve.

This is really good as a dip with radishes, carrots, zucchini or whatever vegetable you would like.

As always thank you for allowing me to share.  VISIT MY WEBSITE  for more information about Cooking Classes at The Lark Inn and killer get-a-ways!

Kris

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LIGHT THOUSAND ISLAND DRESSING WITH CRISPY GREEN BEAN APPETIZER

The last cooking class at The Lark Inn was “Lady’s Tea”.  We just had a fabulous time!  We enjoyed wonderful teas, special appetizers, finger sandwiches and various types of scones.  My next several postings will be sharing those recipes with you!

Light Thousand Island Dressing with Crispy Green Bean Appetizer

This recipe makes for a very nice dipping sauce for veggies and as we discovered at one of our “cooking class after parties” a very nice dipping sauce for nearly everything!  It will pack a little bit of heat with the chipotle chile pepper in adobo sauce.  I only used one and the heat was perfect tending on the almost too warm side.

Ready?  Let’s get started!

Light Thousand Island Dressing with Crispy Green Bean Appetizer

PREP: 15 minutes

SERVES – 10

Ingredients

  • 1/2 cup low-fat plain yogurt
  • 2 tablespoons mayonnaise
  • 2 tablespoons nonfat milk
  • 2 tablespoons ketchup
  • 2 teaspoons Worcestershire sauce
  • Kosher salt
  • 1 chipotle chile pepper in adobo sauce (optional)
  • 3 tablespoons sweet pickle relish
  • 3 tablespoons minced red bell pepper
  • 8 oz fresh or frozen green beans

Directions

Dressing:

Combine the yogurt, mayonnaise, milk, ketchup, Worcestershire sauce, 1/4 teaspoon salt and the chipotle in a blender; pulse until smooth, about 1 minute. Transfer to a bowl, then stir in the relish and bell pepper.

Green Beans:

Prepare a large mixing bowl with iced water.  Bring a pot of water to a rolling boil.  Drop the green beans into the boiling water for 2 minutes.  After two minutes of boiling immediately remove the green beans and place them into the icy water.  This will stop the cooking process of the green beans, retain the vibrant green color and preserve their crunchiness.

Arrange your dressing in a small glass or dish with the green beans in a fun and creative arrangement.

ENJOY!!

Thank you as always for reading and supporting these postings.  What a blessing it is to do what I love to do and be able to share it with others!

Kris

For information about our next cooking class at The Lark Inn Guesthouses or a fabulous get-a-way/cooking weekend in picturesque Flint Hills of Kansas please, VISIT OUR WEBSITE.  We’ll see you there!

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MORNING GLORY MUFFINS

Morning Glory Muffins are super easy to make and will delight anyone who tastes them.  They are light, not too sweet and go perfectly with a cup of hot tea or coffee in the morning.  Because they are so simple and tasty, I often make them for our guests at The Lark Inn Guesthouses.  This Recipe may also be found in our recipe book: Wedding Week at The Lark Inn.  Let’s make some muffins!

MORNING GLORY MUFFINS

 

PREP TIME:  15 Minutes

BAKING TIME: 20 – 25 Minutes

BAKES:  About 36 Miniature Muffins

 

Ingredients:

1 Cup Chopped Pecans

3  Cups All-Purpose Flour

1 Teaspoon Salt

1  Teaspoon Baking Soda

1  Teaspoon Ground Cinnamon

½ Teaspoon Ground Nutmeg

2  Cups Sugar

      ¾ Cups Canola Oil

3   Large Eggs

      2-1/2  Teaspoons Vanilla Extract

1  (8 oz.) Can Crushed Pineapple, Undrained

2  Large Carrots

1  Cup Golden Raisins

Directions:

 Preheat oven to 350°.  Bake pecans in a single layer on a baking sheet 5 to 7 minutes or until lightly toasted and fragrant.  Cool completely on a wire rack (about 15 minutes).

 Meanwhile, combine flour, salt, baking soda, ground cinnamon, and nutmeg in a large bowl; make a well in center of mixture.

 Whisk together sugar, canola oil, eggs, and vanilla extract; fold in crushed pineapple and carrots.

Add to flour mixture, stirring just until dry ingredients are moistened.

Fold in toasted pecans and raisins.

Spoon into greased miniature muffin tins.

Bake at 350° for 20 to 25 minutes or until a wooden pick inserted in center comes out clean.

ENJOY!

Thank you for reading.

Kris

 

The Lark Inn Guesthouses are starting to fill up for the summer.  If you are thinking about taking some much needed time off just to relax and regroup . . . please consider us . . . you will be glad you did!  Click here for information:  THE LARK IN GUESTHOUSES

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WILL YOU MARRY ME BUTTERMILK BROWNIES

OK everyone, sit up and take notice.  These brownies have quite a history; who knows how many zillions of pounds we have gained and lost because of these brownies!  Also, I have actually received numerous marriage proposals from men in a brownie induced stupor/coma.  Our rule is that my husband Pat is not allowed to be in the same room with buttermilk brownies . . . fresh or 5 days old . . . without adult supervision!

KRIS’ WILL YOU MARRY ME BUTTERMILK BROWNIES

 

PREP TIME: 15 Minutes

COOKING TIME: 20 Minutes

SERVES – 20 – 25

Ingredients:

Brownies

2 Cups flour

2 Cups sugar

1 teaspoon soda

2 Sticks butter/margarine

1 Cup water

4 Tablespoons cocoa

2 Eggs

1-1/2 Cups buttermilk

1 teaspoon vanilla

 ICING

1 stick of butter/margarine

4 Tablespoons cocoa

6 Tablespoons buttermilk

1 cup chopped pecans

1 teaspoon vanilla

1 Box powdered sugar

 

Directions:

Brownies

Bring to boil: butter/margarine, water and cocoa. Pour this mixture over the dry ingredients, add eggs, buttermilk and vanilla – mix well.  Pour into a greased and floured large jelly roll pan.  Bake at 400° for 20 minutes.

ICE WHILE WARM!!!!

 ICING

Slowly bring to boil:  butter/margarine, cocoa and buttermilk, stir constantly, remove from heat and pour over the powdered sugar – beat well.  Add vanilla. Spread on warm brownies, sprinkle nuts over icing.

Ladies beware!  Even wearing your wedding ring will not be a deterrent to marriage proposals!

As always, thank you for reading.  It is an honor to share my favorite recipes with you!

Kris

 

For information about our upcoming “Lady’s Tea” Cooking Class, please visit my website!

Also, spring is the perfect time to visit The Flint Hills of Kansas . . . the scenery is fantastic . . . accommodations are not full . . . you owe it to yourself!  See The Lark Inn Guesthouses.

 

“The Flint Hills not only take your breath away . . . they make it so you can breath!”

William Least Heat-Moon

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SORGHUM-GLAZED BABY CARROTS

As I talked about yesterday, here is the missing recipe from our Knute Rockne dinner.  These Sorghum-Glazed Baby Carrots are supper easy to make and they really help to round out our “vintage” dinner.

SORGHUM GLAZED BABY CARROTS

 

PREP TIME: 20 MINUTES

SERVES:    8-10

Ingredients

  • 1/2 cup (1 stick) unsalted butter
  • 2 pounds baby carrots or small carrots (such as Thumbelina), trimmed, peeled, halved lengthwise
  • 1 6″ piece of ginger, peeled, cut crosswise into 1/2″-thick rounds
  • 1/2 cup sorghum syrup or honey
  • 1/2 cup fresh orange juice
  • 6 tablespoons bourbon
  • Kosher salt and freshly ground black pepper

Directions:

Melt butter in a large skillet over medium heat. Add carrots and sauté until beginning to soften, about 10 minutes. Add ginger and sorghum. Cook for 2 minutes. Remove from heat; stir in orange juice and bourbon. Return to heat; reduce heat to medium-low. Cover skillet and cook, stirring occasionally, until carrots are fork-tender, 5–7 minutes. Uncover and cook until liquid has been reduced to a syrupy consistency and carrots are nicely glazed, about 6 minutes. Discard ginger. Season to taste with salt and pepper.

Enjoy your vintage Dinner!

As always, I thank you for reading my blog.

Kris

 

Visit my website for menus from our past Cooking Classes as well as information on my upcoming class: “Lady’s Tea”

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SLOW & SMOTHERED BEEF STEAKS WITH RUSTIC POTATOES

A couple of weekends ago, our little town had a large event pay tribute to the famed football coach; Knute Rockne.  As you can image, the event was very nostalgic and harkening back to the 1930’s and life in Cottonwood Falls, Kansas back then.  Well, Saturday night I prepared a dinner for about 30 people . . . the Rockne family and several folks on our Historical Society Board so I wanted to keep it in step with the times we were re-visiting . . . the 1930’s.  I wracked my brain for an appropriate menu and finally it came: What says 1930’s than a smothered steak?  Answer . . . nothing!  So here is the simple menu I prepared for that evening:

Irish Flag Salad

Slow & Smothered Beef Steaks

Rustic Potatoes

Sorghum-Glazed Baby Carrots

The dinner was a hit and so I am sharing those recipes with you.  Today, is the Slow & Smothered Beef Steaks and Rustic Potatoes.  Tomorrow, I will share the recipe for the Sorghum-Glazed Baby Carrots and the Irish Flag Salad was one of my posts from last month CLICK HERE for that recipe.  By tomorrow you will have all the pieces to do your own “Retro” dinner . . . just like they made in the 30’s!

SLOW & SMOTHERED BEEF STEAKS

WITH

RUSTIC POTATOES (with cauliflower)

 

PREP TIME:   20 Minutes

TOTAL TIME:  1 hour 20 Minutes

SERVES – 4

 Ingredients:

2 tbsp finely chopped fresh parsley, for garnish

 STEAKS:

2 tbsp white whole-wheat flour

Olive oil cooking spray

1 lb lean top round beef, trimmed of fat, tenderized and cut into 4 pieces

1 thinly sliced onion

2 cups low-sodium beef broth

1 tbsp Worcestershire sauce

2 dried bay leaves

½ tsp fresh ground black pepper

¼ tsp sea salt

 

RUSTIC POTATOES:

Bessie waiting for dinner

12 oz Yukon gold potatoes, diced

8 oz fresh or frozen cauliflower florets (thawed if frozen)

3 tbsp skim milk

½ tsp garlic powder

¼ tsp sea salt

¼ tsp fresh ground black pepper

1 tbsp extra-virgin olive oil

Directions:

  1.  Preheat oven to 325 degrees F.  Prepare steaks: Heat a large nonstick skillet on medium-high. Add flour and cook for 2 minutes or until golden brown, stirring constantly.  Immediately transfer from skillet to a small bowl.
  2. Coat skillet with cooking spray and return to medium-high.  Add steaks and cook for 2 minutes on 1 side, until browned, and set aside on a plate.  Coat skillet again with cooking spray, add onion and cook for 4 minutes or until edges begin to brown.  Sprinkle flour evenly over top of onions, stir until well coated.  Gradually add broth, stirring constantly.  Stir in Worcestershire, bay leaves, pepper and salt.  Return beef and any accumulated juices on plate to skillet, cooked side up.  Spoon broth mixture over beef and bring to a boil.  Then reduce heat to medium-low, over and cook for 1 hour, 15 minutes or until beef is very tender.
  3. Meanwhile, prepare potatoes:  Fill a pot with 1 inch of water and fit with steamer basket.  Place potatoes and cauliflower in steamer basket and bring water to a boil on high heat.  Cover and cook until potatoes are tender, about 7 to 8 minutes.  Transfer potato-cauliflower mixture to a large bowl and mash roughly with a potato masher or whisk.  Stir in remaining ingredients.
  4. To serve, divide potato-cauliflower mixture evenly among 4 plates.  Add 1 steak to each and spoon onion gravy evenly over top.  Sprinkle with parsley.

 

Enjoy and stay tuned for the baby carrot recipe!  As always, thank you for reading!

Kris

 

To learn more about Cooking Classes at The Lark Inn or about kicking back for a relaxing stay in the gorgeous Flint Hills of Kansas CLICK HERE

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