Wednesday, February 22, 2012

February 22: Buttermilk Scones

Yummy yummy scones. You've got to try this one!

1 qt buttermilk
2 TB yeast
2 TB sugar
2 eggs, beaten 
2 TB oil
1 1/2 tsp baking soda
9 to 10 c flour

Warm buttermilk and add yeast. Add sugar, oil, eggs, and four cups of the flour to which has been added the soda. Beat until smooth, then gradually add rest of the flour. Let raise until doubled in bulk. Fry in deep oil. Serve with butter and honey/jam or as a Navajo Taco with chili, cheese, tomato.

February 21: Toasted Ravioli

This recipe is a recently acquired favorite.  Hope you enjoy it too. 

1/4 c milk
2 eggs

1 1/2 c dried bread crumbs
1 tsp garlic powder
1/2 tsp dried oregano
1/2 tsp dried basil
1/2 tsp dried thyme
salt and pepper to taste

2 lbs pkg frozen cheese ravioli, thawed

2 cups vegetable oil for frying

Grated Parmesan cheese
Marinara sauce

Combine milk and egg in a small bowl. Combine breadcrumbs and seasonings in a shallow bowl. Dip ravioli in milk mixture and coat with breadcrumbs.

In a large sauce, heat marinara sauce over medium heat.

In a large heavy pan, pour oil to depth of 2 inches. Heat oil over medium heat. Fry ravioli, a few at a time, 1 minute on each side or until golden. Drain on paper towels. Serve with hot marinara sauce and Parmesan cheese.