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Menu Plan for Fall II: Week 13, Tuesday
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Daily Recipes:
Turkey Wild Rice Soup
Garlic Scone
Cooking time: 25 minutes for menu Cooking schedule: see below for instructions
I like these scones because they're so quick. You can make them while the soup reheats. If you have any soup left - have it for lunch or freeze for emergencies.
Turkey Wild Rice Soup
Total time: 5 minutes
- leftover soup
Instructions:
- Gently reheat
Garlic Scone
Total time: 25 minutes
These are delicious warm, but, like many biscuits, barely edible the next day. This is actually half of my original recipe, but it's perfect for two. Double it and make two scones if you want more. This is not going to look like nice bread dough before baking, but it manages to come together in the oven - magic!
Ingredients:
- 1 1/8th cups (5oz, 150gr) flour (1/8 =2 tbs)
- 1 1/4 tsp baking powder
- 2 tbs butter
- 1/2 tsp garlic powder or 2 cloves garlic, crushed
- 1/3 cup (3oz, 90ml) milk
Instructions:
- Mix all dry ingredients in medium bowl.
- Cut in butter with pastry cutter or fork until it looks like 'crumbs'.
- Add milk and stir until sort of combined.
- Dump the whole floury mess onto a non-stick baking sheet and pat it into a 3/4 inch (2cm) thick round with your hands - but don't handle it a lot. If possible, knead it once or twice then just pat and push into shape. It will be 5 - 6 inches in diameter.
- With a long knife carefully divide it into 6ths, cutting about 1/2 way through.
- Bake at 450F (230C) for 12 - 14 minutes, until lightly browned.
- Remove, cut along scored lines and serve, warm with butter.
Cooking schedule: 25 minutes |
Cut in butter |
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