Banana Scones

Banana Scones

8 oz whole grain pastry flour

½ tsp salt

½ tsp baking powder

2 oz vegetable shortening

2 oz turbinado sugar

1 med to large banana, peeled, sliced in half and then in bits

2 oz egg (1 large egg)

2-3 oz plain yogurt


set oven to 425.

Combine dry ingredients. Rub in shortening, then add banana to coat. Whisk together egg & yogurt, then combine with dry mix until just combined. Knead lightly.

I use a cast iron skillet lined with parchment paper. Bake for approx 20 min. cut into triangles. Should yield 6-8 scones depending on how you cut them. For a little extra sweetness, you can sprinkle with some extra sugar.

Mad Scientist Cookies: Kalamata Cocoa Paprika

What do you make when you're invited to a mad scientist party? Well that is a tough question. I settled on one thing and then at the last minute went in a totally different direction that you might find surprising.

While you might say a cookie is a cookie is a cookie, you can't say that when it's got some new and surprising elements. May I present to you my Kalamata Cocoa Paprika Cookies. Go crazy!

For the cookies you will need:

2 c whole wheat pastry flour
1/8 c cocoa powder
1/2 tsp baking soda
2 tsp smoked paprika
1 1/2 sticks butter, softened
1/2 c dark brown sugar
1 large egg
1 c kalamata olives, drained and chopped

Whisk together flour, cocoa poder and baking soda. Set aside. Use a bowl and a wooden spoon, toss in butter, sugar and paprika and mix it all together. Add the dry ingrediants and mix. Add the egg, mix until you can't see any more flour.

Set the dough aside for a 1/2 hour. Line baking sheets. Preheat oven to 325 F. Using a regular teaspoon, measure out the dough, roll, press down and place on the baking sheets.

Bake about to 5-6 minutes. Turn off oven and let sit 3 minutes before removing from oven to cool.

You can serve these alone or with some fresh ricotta!

Oh and look at how gorgeous all these woman are! Thanks to Tracy Lee for the picture!

Fennel Brown Sugar Cookies

Getting a sample of Fennel Pollen was interesting for me. I wanted to make a savory dish, yet my mind kept saying, 'coooookies....brown sugar.....' So I finally gave in and made some.

I took them to work last week to get my friends to test them out and the reponse was excellent. Then yesterday, one of my co-workers begged me to make them again. So there you have it folks, these cookies are good and they linger in the memory!



Fennel Pollen Brown Sugar Cookies

Preheat oven to 375 F

2/3 c vegetable shortening (I like Jungle)
3/4 c C & H brown sugar
1 egg
4 tsp almond milk
1 tbsp Fennel Pollen Spice
2 c WW flour
1½ tsp baking powder

Thoroughly cream butter, sugar, & Fennel Pollen Spice. Add egg; beat fluffy. Stir in milk. S

Sift dry ingredients; stir in.

Chill at least one hour, though two is best.

On a lightly sugared surface (I used a Fennel Pollen/sugar mix I made) and roll 1/2 the dough to 1/8” thickness, cutout with cookie cutters.

Chill remaining dough until ready to use. Place on ungreased cookie sheet, making
sure they are not touching. Bake 6-8 minutes until light brown.



P.S. There will be a savory recipe with the pollen, so stay tuned!