Blueberry Scones

You have to try these scones.  Click on the photo and it will take you to HoneyB's recipe.  I am not even going to repeat the recipe here...her blog and her photos are so great, you need to get the recipe straight from her.

I made her version of the recipe, using a whole grain drink for the milk and using regular CoffeeMate French Vanilla.  And, yes, the dough was way too wet, so don't pour all the liquid in at once.  Also, you probably can bake the scones on a regular baking dish.  And, since I don't like icing I did not use the glaze, but while they were warm I did sprinkle granulated sugar on them (through a sieve) to give them a bit of a glaze (a local restaurant does that to theirs).

I think you could also vary them by changing the flavor of Coffeemate, as well as putting different fruit inside.  All in all a great, really easy recipe.

Mini Quiches

My daughter taught me this recipe and it is the only way I really like eggs in the morning.  I make up a pan and freeze them and then can have a nice protein hit before I load up on cereal and fruit carbs!

Mini Egg & Spinach Quiches

Crescent Roll Dough (can)...I used the new round ones

eggs (maybe about 1 egg per 3 pastry cups)

frozen spinach (thawed and squeezed out)

parmesan cheese

a little milk.

Grease your muffin tins.  Preheat oven to 350.  On a floured board, roll out each roll into a circle that will fit into the muffin space.  This is time consuming, but worth it!

Mix your eggs with a little bit of milk.

Put about a T of spinach into each cup.  Top with about a tsp. of grated parmesan cheese.

Pour some egg mixture into each cup. 

Bake for about 20 minutes, or until the egg is nice and set and pastry is brown.

Can be frozen and then each tart microwaved for about 1 minute to thaw and warm for a quick breakfast.

Fruit Cobbler Idea

We just went to a local restaurant for Father's Day Brunch menu.  For dessert we choice blackberry cobbler.  It was a very unusual take on cobbler and I loved it.  No photo, sorry.  This is my take on how to assemble it:

Get a muffin pan or indivicual custard cups.  Line them with pie crust (I would use refrigerated, cut into circles).  Make your choice of fruit filling The filling recipe I would use is here. Spoon a portion of filling into each shell (unbaked).  Bake these little pies in the oven.

OK, you are thinking...what is cobblery about this.....the trick is, you serve them upside down.  Get it?  Cobbler is generally a pan filled with fruit filling, topped with crust.  So by serving it upside down, you have the crust on the top.  Not sure how they kept the filling from running out all over the plate while it was brought to our table.......

I grew up eating homemade cobblers from wild blackberries, with a homemade pie crust topping, and the one at the restaurant tasted pretty much the same. All the cobblers I have seen since childhood have crumbly, heavy crust that is good...but nothing beats a nice pastry crust.


During a google search I turned up two contenders:

Here is a cake version of  from The Pioneer Woman Blog.  Photo is the link.
Deanna's Corner Cooking Blog also had a recipe for individual cobblers  that looked worth trying.

Baked Donuts?

Jason and Lindsay and the boys gave me this for Mother's Day.  (They are so clever, they heard me saying I wanted one during my visit with them).

I found this cake site on the internet....gotta love Google search engine. Today I baked the donut recipe and the little cake does taste just like a cake donut.  Yum!