Food for Thought – February 12, 2013

Between food columns I received a call on my answering service asking how to use self-rising flour in a regular flour recipe.  I would eliminate the leavening agent (baking powder or baking soda).  If any of my readers has a better idea, I would like to have it..

Now for the food.  I think your Valentine will rave over this scone recipe from Katy Radtke of Appleton, WI.

Blueberry Orange Scones

2 cups all-purpose flour

3 Tbsp sugar

2 tsp baking powder

2 tsp grated orange peel

1 tsp salt

1/4 tsp baking soda

1/4 tsp cold butter

1/2 cup buttermilk

1/4 cup orange juice

1/2 cup fresh or frozen unsweetened blueberries

1) In a large bowl, combine first seven ingredients.  Cut in butter until mixture resembles coarse crumbs.  Stir in buttermilk and orange juice just until moistened.  Gently fold in blueberries.

2) Turn onto floured surface; gently knead 10 times.  Pat into 8-inch circle.  Cut into 8 wedges.  Separate wedges and place on baking sheet coated with cooking spray.  Bake in preheated 425 degree oven for 10-12 minutes, or until golden.  Serve warm.

One scone equals: 198 calories.

Diabetic exchanges: 2 starch, 1 fat.

Note: If using frozen blueberries, do not thaw before adding to batter.

If your Valentine is a chocolate lover, he’ll enjoy these chocolate cookies.  Good dunked in your after dinner coffee.  This recipe is from Nancy Whitford of Edwards, NY.

Chocolate Dunk-shot Biscotti

2 cups all-purpose flour

1/2 cup sugar blend (Splenda)

1/3 cup baking cocoa

1/2 tsp salt

1/2 tsp baking soda

2 eggs

3 egg whites, divided

1 tsp vanilla extract

1 tsp instant coffee granules

1 Tbsp grated orange peel

1/2 cup chopped almonds, toasted

1/4 cup miniature semi-sweet chocolate chips

1 tsp water

1) In a large bowl, combine flour, sugar blend, cocoa, salt and baking soda.  In a small bowl, whisk eggs, 2 egg whites, vanilla and coffee granules; let stand 3-4 minutes, or until granules are dissolved.  Stir in orange peel.  Stir into flour mix.  Mix well.  Stir in almonds and chocolate chips.

2) Divide dough in half.  On baking sheet coated with cooking spray, shape each half into a 14″ x 1 3/4″ rectangle.  Combine water and remaining egg white; brush over rectangles.  Bake at 350 degrees for 20-25 minutes, or until cracked and firm to touch.  Carefully remove to wire racks; cool 5 minutes.

3) Transfer to cutting board; cut diagonally with serrated knife into 1/2-inch slices.  Place cut side down on ungreased baking sheets.  Bake 5-7 minutes on each side until firm.  Remove to wire racks to cool.  Store in airtight container.

Yield: 4-1/2 dozen

One cookie equals 40 calories.

Diabetic exchange: 1/2 starch.

This last thought from Exodus 23:20.

“I am sending an angel before you, to guard you on the way and bring you to the place I have prepared.”

Please send your recipes or recipe requests to The Vista, 5413 Peavine Road, Crossville, TN 38571 or email to: [email protected]

Until next time,

Ellie