Berry Scones with Orange Honey Butter

Ingredients
Orange Honey Butter:

* 1 quart heavy cream
* Zest of 1 orange
* 1/2 cup honey
* Pinch salt

Berry Buttermilk Scones:

* 2 cups all-purpose flour
* 3 tablespoons sugar, plus more for sprinkling scones
* 1 tablespoon baking powder
* 1 teaspoon baking soda
* 3/4 teaspoon kosher salt
* 3/4 stick cold unsalted butter, cubed
* 1 1/2 cups fresh mixed berries (e.g. blueberries, raspberries, blackberries), washed and dried
* 3/4 cup buttermilk, (leftover from orange butter), plus more to brush scones

Directions

You can do this the old fashioned way and add ingredients to a mason jar, cover with the lid and shake vigorously for 10 minutes, or you can use the food processor.

In a food processor bowl add all the ingredients and turn on high. The liquid will slosh, whip and then separate after about 4 minutes. When the mixture separates, (these are the butter solids and buttermilk), stop processing and strain out the buttermilk - there will be just under a cup. Reserve the buttermilk to make the scones. Strain out the butter and squeeze dry. Work the butter a couple of times to bring it together to form a nice ball. Refrigerate butter until ready to use.

For the scones:

Preheat oven to 400 degrees F.

In a food processor bowl add flour, sugar, baking powder, baking soda and salt. Add cold butter cubes and pulse until you have the texture of coarse bread crumbs. Transfer to a large mixing bowl, then add 3/4 cup of buttermilk and stir to combine. As it comes together add berries and fold dough to incorporate berries but not break them up too much.

Drop spoonfuls of dough onto a parchment lined sheet pan. Using a pastry brush, paint the tops of each scone lightly with buttermilk and sprinkle with sugar.

Bake until golden brown, and nice and puffy, about 17 to 20 minutes. Remove from the oven and transfer to a wire rack.

Serve warm with the Orange Honey Butter.

Light Crumb Cake

This cake is good. It's not just good, it's Low Fat People. The normal serving of coffee cake has on average 14 grams of fat and 320 calories per serving, this one, a mere 5 grams of fat and 210 calories per serving. Sweet!

Recipe:
Nonstick baking spray with flour
1 1/2 C unbleached all-purpose flour
1/2 C cake flour
3/4 C packed light brown sugar
1/2 tsp salt
1/2 tsp baking powder
1/4 tsp baking soda
1 tsp ground cinnamon
3 tbsp unsalted butter softened, plus 1 tbsp melted and cooled
1/2 C granulated sugar
2 large eggs
1 tsp vanilla extract
3/4 C plain low-fat yogurt

1. Adjust an oven rack to the middle position and heat the oven to 350 degrees. Spray an 8-inch square baking pan with the nonstick baking spray. Whisk the all purpose flour, cake flour, 1/2 cup of the brown sugar, salt, baking powder and baking soda together in a medium bowl. Remove 1/4 cup of the flour mixture and mix it with the remaining 1/4 cup of brown sugar and the cinnamon in a small bowl; set aside.

2. Beat the 3 tablespoons of softened butter and the granulated sugar together with an electric mixer on medium-high speed until light and fluffy, 3 to 5 minutes, scraping down the sides of the bowl with a rubber satula as needed. Add the eggs one at a time, beating well after each addition.

3. Reduce the mixer speed to low. Beat in one-third of the flour mixture until just incorporated, followed by the vanilla and one-third of the yogurt , scraping down the bowl as needed. Repeat this process twice more, alternating between the remaining flour mixture and yogurt until the ingredients are just incorporated. Do not overmix.

4. Scrape the cake batter into the prepared baking pan. Stir the 1 tablespoon melted butter into the reserved cinnamon mixture and toss gently with a fork until the butter is evenly distributed creating some pea-sized crumbs. Sprinkle the crumb mixture evenly over the batter.

5. Bake until golden brown and a toothpick inserted in the center of the cake comes out with a few crumbs attached, 35 to 40 minutes, rotating the pan half way through baking. Transfer the baking pan to a wire rack and let the cake cool completely before cutting into squares.

Per Serving: Calories: 210; Fat: 5g; Sat Fat: 3g; Chol: 45 mg; Carb:38g; Protein: 4g; Fiber:1g; Sodium: 150mg

Good Old Fashioned Pancakes

INGREDIENTS (Nutrition)
1 1/2 cups all-purpose flour
3 1/2 teaspoons baking powder
1 teaspoon salt
1 tablespoon white sugar
1 1/4 cups milk
1 egg
3 tablespoons butter, melted

DIRECTIONS
In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the center and pour in the milk, egg and melted butter; mix until smooth.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Waffles

- 1 3/4 cup flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 tablespoon sugar
- 3 egg yolks
- 2 to 7 tablespoons melted butter or vegetable oil
- 1 1/2 cups milk

Preheat the waffle iron. Sift the dry indredients into a medium sized bowl. Separate the eggs, putting the egg whites in smaller bowl. Beat the egg whites until they are stiff. (If you are using an electric mixer, you can beat the egg whites first, then beat the batter without having to wash the beaters. The reverse is not true. If you beat the batter first and you have to wash the beaters before beating the egg whites.) Add the egg yolks, oil and milk all at one time to the dry indredients. Beat until there are no lumps in the batter. Fold the egg whites into the other batter using a spatula or other flat utinsel. Put a full 1/2 cup of batter in your waffle iron to make a 9-inch round waffle. This recipe makes about eight 9 inch waffles.
If this recipe makes too many waffles for one setting, try freezing the waffles you do not eat. After the waffles have been cooked in the waffle iron, put them out on a cooling rack. When they are cool, place them in a plastic bag taking out as much air from the bag as possible. Then freeze the bag of waffles. The next time you want a quick waffle, microwave one from the freezer for about 45 to 60 seconds. They are almost as good as fresh waffles.

From Joy of Cooking/http://lonestar.texas.net/~fitch/recipies/waffles.html