Pereg Natural Foods Pure Spices and Spice Blends Review + My Cheddar-Rosemary Scones Recipe!

My Cheddar-Rosemary Scones smell as good as they taste!

When you can’t have fresh herbs and spices for your recipes, you want the next best thing.  I had thought all dried spices were about the same until discovering the difference that Pereg Natural Foods makes for the quality and nutritional value of what you cook or bake with extra phyto-nutrients, essential oils, antioxidants, minerals and vitamins to keep healthier.

Pereg spices are bigger than you expect at 5.3 oz.., a value if you ask me.

Recipe: My Orange Scones Are a Special Breakfast Treat You Might Want to Make Over the Holidays!

My Orange Scones are extra special.

Today, I have a really easy recipe that always is nice to serve over the holidays with breakfast, especially if you have out-of-town guests staying with you.  The fragrant smell alone of orange and spice with golden raisins baking will fill your home with such a delicious aroma your family or friends will love that will call them to the table.  Though as pretty as they are with their sugar-orange topping, these scones taste even better.

Instead of the typical bread-like consistency that is characteristic of most scones, my recipe has a flakier texture due to adding some cornstarch along with a vivid orange enhanced flavor from incorporating grated orange rind and juice into the batter along with nutmeg, vanilla and golden raisins. 

The hardest step will be grating the rind from two oranges.  Again, no creaming is involved since these scones use oil.  After that you will be just mixing the ingredients together and then waiting as patiently as you can for them to come out of the oven.  

A time saving tip once you pour your oil into your mixing bowl to save you from greasing the baking sheet is to turn your measuring cup upside down on your cookie sheet.  Give it a few seconds and you’ll have enough oil to lube that pan.

I even have another trick to save you extra clean up work when doing the sugar-orange topping.  Use your zester over a cookie sheet while you grate.  When I finish all that is left to do is dumping the sugar for topping, mix, and then transfer the mixed dough to the sheet and pat into the prepared topping.  Turn the dough over if you miss spots.

Do try my recipe because these scones really are incredibly good.

My Orange Scones

My Orange Scones are flaky and packed with orange flavor!

2-1/4 cups flour
1/4 cup of cornstarch
1/4 cup of sugar
2 teaspoons of baking powder, leveled
1/4 teaspoon of salt
½ teaspoon of nutmeg
1 teaspoon of vanilla
1 teaspoon of grated orange rind + 2 tablespoons of rind (for the topping) from two grated oranges
2 large eggs
1/3 cup of orange juice


Sugar-Orange Topping:

1/4 cup of sugar
2 tablespoons of orange rind


To Prepare the Dough:

Sift together the flour, cornstarch, leveled baking powder, salt, and sugar in your mixing bowl.

Grate two oranges in a baking pan or a plate and set aside.

Add the one teaspoon of orange rind, the orange juice, eggs, oil, nutmeg, and vanilla until all the ingredients are mixed together.  Try not to overwork the dough. 

Transfer the dough to the pan or plate that has that  extra one-fourth cup of sugar and remaining orange rind that you grated and mixed together.  Pat your dough into a round shape, if it feels a bit sticky just have some flour nearby and pat your hands into it as you work pressing that dough.  Turn the freshly topped dough over if you need to use the rest of your sugar-orange topping.

Cut your round into eight pieces before turning out onto that greased cookie sheet.

Bake in a 400-degree oven for about 12-15 minutes, depending how your oven is regulated.  It should be lightly golden.  Insert a toothpick or slender knife to test if done.

Allow to cool in the pan for a few minutes first before removing.  

These are best served warm.

ENJOY!

Recipe: My Tasty Cheese Biscuits Are Great Compliments to Any Meal!

Feel free to make your cheese biscuits whatever size you like.  I enjoy eating big ones.  I got about eight in this bun-like size.  

Sometimes, you want something different from an ordinary dinner roll, bread, or the average biscuit to go with your meal.  My recipe for my Tasty Cheese Biscuits is extremely easy to make with a delightful boost of flavor from just a bit of basil and cayenne pepper besides being a great addition to whatever you plan on serving for dinner or lunch.

You’ll love the tender, flaky texture this biscuit dough has.  However, you’ll love it even more once you taste how the cheese and the spice combo come so deliciously together.

Whatever cheese from Velveeta to Cheddar that happens to be in my refrigerator at the time is the one that goes into this recipe.  Mostly, I use either Velveeta or Cheddar cheese.

Nonetheless, if you want an even cheesier tasting biscuit, you can replace the Velveeta cheese for one cup of shredded sharp Cheddar cheese.  The procedure will change slightly though.  Instead of melting the Cheddar, I just add the same grated amount to the dry ingredients along with milk and oil without cooking to form the dough.

My Tasty Cheese Biscuits

2 cups of sifted flour
3 teaspoons of baking powder, leveled
1 tablespoon of sugar
6 tablespoons of canola or corn oil
1 cup of Velveeta cheese, cut in small cubes
2/3 cup of milk
3/4 teaspoon of dried basil
1/4 teaspoon of cayenne pepper
1 teaspoon of salt


Heat your cheese with the milk and oil on your stove until the cheese melts.

Slowly add the cheese sauce to your dry ingredients that you have placed together in your mixing bowl.

Combine and then roll out on a sheet of waxed paper until the dough is about one-half inch thick before cutting with a circular cutter to form your biscuits.  You can also shape this dough into small balls with your hands, if you prefer round biscuits.

Place on a greased cookie sheet and bake in a 375-degree oven for 10-12 minutes, depending on how your oven is regulated.  The crust will start to turn a golden-brown color.  Test with a toothpick or slender knife to see if it is done.

ENJOY!

Recipe: My Awesome Blueberry Scones--An Easy Way to Enjoy a Coffeeshop Favorite

My Awesome Bl;ueberry Scones 

I was in a coffee shop checking out their selection of baked goodies in the display case.  In the center of the delectable assortment were these huge blueberry scones, which happen to also be one of the easiest treats you can make.  Since I had never thought to try those berries in a scone with the assumption they would squish when worked, I was intrigued and set my mind to re-creating those king-size scones at home.

Therefore, I made it a point to pick up a pint of blueberries and began experimenting.  I am happy to report that what came out of my oven was even more delectable than a $2.25 scone, only you get six big scones per batch with three batches from one pint of blueberries.  Now who loves you, baby?

I like to use canola oil instead of butter and margarine when I can since it is a healthier way to bake.  Also, baking with oil gets you out of the kitchen faster since it speeds up the process when no creaming is involved.  

Another lazy girl baking tip I use is once I pour my oil into my mixing bowl, I turn the measuring cup upside down in my cookie sheet and allow it to drain.  There is enough oil to grease your pan.  When I finish, I simply fill it with the water I need for the recipe before it goes to be washed.

In further keeping it simple, I shape and cut them in the same large mixing bowl without a problem while also saving on an extra cleanup.

One last tip, please remember to level your baking powder for the best results when baking.  Don't be overzealous and think a bit more will help it grow better because it does the opposite. 

In fact, I think making these are a much better choice for really tasting the flavor of blueberries than throwing them in pancake batter where they are covered over with maple syrup.  

Now I hope I wet your appetite enough so that you may want to try these fabulous blueberry scones of mine because they are scrumptious.  However, tasting is believing so do try!  


My Awesome Blueberry Scones

2 cups of flour
1-1/2 teaspoons of baking powder, leveled
1/2 teaspoon of salt
1/4 cup of sugar + 1 tablespoon of sugar
1/3 cup of canola oil
1/2 teaspoon of ground cinnamon
1 teaspoon of vanilla extract
3/4 cup of blueberries
1 large egg
1/2 cup of water

In a large mixing bowl sift the flour, baking powder, and salt. 

Add the rest of the ingredients except the blueberries and mix with a large spoon until well combined.

Stir in the blueberries last as carefully as possible until they are well in the dough.

If the dough is too sticky, sprinkle a little flour on your hand and form your dough into a thick round circle.  

Your goal is six. Cut the circle in half and then into three triangles.

Place them on a greased cookie sheet and bake in a 400-degree oven for about 15 minutes.  You may need a few minutes more or less, depending on how your oven temperature is regulated.  

Test with a toothpick or slender knife to see if anything sticks.

ENJOY!

Recipe: Celebrate Blueberry Season With My Delicious Lemon-Spiked Blueberry Bread!

This is the time of year to take advantage of blueberries while they are plentiful.  This recipe that I want to share with you is one fantastic way to enjoy them in this moist sweet bread.  What really seems to shake up the flavor of those blueberries is the pairing with lemon.  Once you add some chopped nuts and plump raisins to give it more chewy appeal, this yummy quick bread is a real family favorite.

The extra special touch is giving a slightly tart, but sweet glaze to the loaf once baked.  However, this bread also tastes wonderful just as it is.  To glaze or not is solely up to you.  Either way, I am confident you will be happy once you taste it.

Here's a tip for turning out better baked goods.  Always use large eggs in your recipes instead of medium or small because they do make a difference in the success or failure of what you bake.  I just wanted to pass that along.

Now I hope you try my recipe out because it is something special!

My Delicious Lemon-Spiked Blueberry Bread

1/3 cup canola oil
1 cup of sugar
2 large eggs
3 tablespoons of lemon juice
1-1/2 cups of  flour
1 teaspoon of baking powder
1/2 teaspoon of salt
1/4 teaspoon of ground cinnamon
1/2 cup of milk
2 tablespoons of finely grated lemon peel or 1-1/2 teaspoons of pure lemon extract
1/2 cup of chopped walnuts
1/3 cup of raisins
1-1/4 cups of fresh blueberries

Glaze:

2 tablespoons of lemon juice
1 tablespoon of milk
1/4 teaspoon of pure lemon extract
1/4 cup of sugar

To Make the Loaf:

Beat your oil and sugar in a large mixing bowl with your electric mixer until well combined before adding the eggs and lemon juice.

Sift together in a separate mixing bowl:  flour, baking powder, cinnamon, and salt.

Add this sifted dry ingredients slowly to the beaten egg mixture, alternately with the milk, until all the ingredients are combined.

Then add the peel or extract, nuts, raisins, and blueberries.

Now pour into a greased 8" x 4" x2" loaf pan and bake in a 350-degree oven for about an hour or 65 minutes or so, depending on how your oven temperature works.  

Test with a cake tester or a slender knife inserted to see if it comes out clean to determine if it is done. 

Cool in the pan for about 10 minutes before attempting to remove it.

To Make the Glaze:

Mix the glaze ingredients together and then drizzle over the warm, but not hot bread.

ENJOY!

Recipe: My Special Drop Biscuits Are Simple and So Delicious!

 My Special Drop Biscuits 

A delicious choice of bread to serve at dinner is a plate of homemade biscuits.  Fresh from your oven, these little beauties never cease to put smiles on faces once they appear.  

I shudder at the thought of a packaged mix to make biscuits.  They hardly compare to what you can turn out in your kitchen at a fraction of the cost.  Furthermore, my recipe is quick to assemble, even when you're tired after a long day at work.  Best of all, my recipe is a better choice without preservatives and a healthier oil.

Although you can be fancy and roll them out, I prefer the easiest method possible with drop biscuits.  This recipe involves the least amount of work to whip out and one of the best biscuits you will ever taste. 

You will notice that I am using a tablespoon of lemon juice to sour my milk.  This is the secret to a tastier biscuit.   Bottled lemon juice works well. 

Most people swear by using butter or margarine to turn out the perfect biscuit.  I, on the other hand, like the healthier and easiest route with canola oil, which produces a supreme biscuit.

Enough said, I do hope you try this recipe one day because it is very good!

My Special Drop Biscuits

2 cups of sifted flour
3 tablespoons of canola oil
2/3 cup of milk
1 tablespoon of lemon juice
1 teaspoon of baking soda, leveled
1-1/4 teaspoons of baking powder, leveled
1 tablespoon of sugar
3/4 teaspoon of salt

First, you need to sour your milk with the lemon juice.  Let it rest for a minute or two until it starts changing in appearance with some lumping before adding your baking soda.

Sift together in your mixing bowl:  the flour, baking powder, salt, and sugar.

Add the oil and milk mixture next.

Don't exert yourself.  You only need to stir together until moistened before you're ready to bake.

Grease your baking pan and drop using your tablespoon or ice cream scoop.  You will get about six biscuits but you can make them any size you want.

Bake your biscuits in a 400-degree oven for about 12 minutes or until a toothpick or slender knife inserted comes out clean.

Just remember, the larger you make your biscuit, the longer your expected baking time will be. 

ENJOY!

Recipe: Paradise Is Digging Into One of My Moist Pineapple Muffins!

I have a confession.  I am a muffin freak.  Regardless of the slightly sweet type to the more bread like variety, I adore them.  One of my favorites happens to be this yummy pineapple muffin that is so moist and topped with  tasty brown sugar and spiced crumbs.

Before you begin, you need to check your margarine.  If you see the word spread on your package, then it has too much water content and will ruin your baking.  You need to have at least 80% fat content in the margarine to be successful.  So if you have been disappointed and wondering why whatever you bake has been trying out bad, this very well could be the reason. 

The next time you get that urge for muffins, you should give my recipe a shot because I do think you will enjoy it!

My Moist Pineapple Muffins

2 cups of flour
1/2 cup of sugar
1 tablespoon of baking powder
1/2 teaspoon of salt
1 egg, beaten
3/4 cup of milk
1/4 cup canola oil or melted margarine (not spread)
1 small can of crushed pineapple (8-ounce size)

Brown Sugar Crumb Topping:

1/2 cup of flour
1/3 cup of firmly packed brown sugar (light or dark)
1/2 teaspoon of ground cinnamon
2 tablespoons of melted margarine  (not spread)

To Make the Muffin Batter:

Drain the pineapple and save 1/4 cup of the liquid to add later.

In your mixing bowl, sift together the two cups of flour, the granulated sugar, baking powder, and salt. 

Next, make a well in the center.

Add your egg, milk, the measured pineapple liquid to that well and combine with those dry ingredients just until moistened.  Don't mix this too much or it will make the muffins less moist.

Grease your muffin cups and proceed to fill each one half full.

Now is the time to sprinkle some crushed pineapple over the tops of each filled cup before finishing with the brown sugar crumb topping.

To Make the Brown Sugar Crumb Topping:

In another mixing bowl, mix the 1/2 cup of flour, brown sugar, cinnamon, and melted margarine until combined.

Spoon each muffin with some topping.

Bake your muffins in a 375-degree oven for about 30 minutes or until a toothpick inserted comes out clean.