Buttermilk Scones


These scones from John Baricelli’s wife , Veronica have the perfect balance of sweet and savory . They are light and flakey , so ideal for tea time or a sandwich . Luckily for me , they do not contain eggs , and I have not tested them substituting butter for something like Earth Balance , so I am not sure if they would be suitable for vegans . Once the dough is prepared , they are easy to freeze just before baking . Place them on a baking tray , well covered with plasic wrap into the freezer , once frozen the scones maybe stacken in a resealable freezer bag and frozen up to 1 month . Follow the baking instructions when ready to bake , do not thaw please !

John Barricelli

Makes 12

2 cups all purpose flour, plus more for dusting

2 TBS sugar

1 TBS baking powder

1 tsp coarse salt

1/2 tsp baking soda

6 Tbs ( 3/4 stick ) cold unsalted butter , cut into small pieces

3/4 cup buttermilk

Line a baking sheet with parchment paper ;set aside

In a large bowl , whisk together the flour , sugar , baking powder , salt and baking soda.

Work butter into dry ingredients with your fingers until the mixture resembles coarse crumbs . Add  1/2 cup of buttermilk and fold with a rubber scraper or your hands until the buttermilk has been absorbed . Then continue adding buttermilk , 1 tbs at a time , just until the dough comes together and there are no dry patches .

Turn out the dough onto a lightly floured surface . Divide the dough into 2 balls and pat each ball into a 7 inch disk , 3/4 to 1 inch thick . Use a bench scraper or a sharp knife , cut each disk into 6 equal wedges . Place the wedges on the prepared baking sheet and chill for 1 hour .

Set the oven rack in the middle position and preheat the oven to 400 *F.

Bake , rotating the baking sheet about  2/3   of the way through , until the scones are puffed and golden brown and the bottoms are lightly browned , 16 to 20 minutes .

Cool on the baking sheet on a wire rack for 10 minutes . Using a metal spatula , transfer to a rack to cool.

Eggless Pumpkin Raisin Muffins


There are some recipes you simply cannot recall the source of. This is one of them. i love the slight spiceness of these muffins and my personal addition of cayenne pepper, optional ,ofcourse. The addition of oil instead of butter keeps these muffins deliciously moist. If you feel indulgent make up a batch of cream cheese frosting ,I promise you will not be dissapointed.

1 cup all purpose flour

2 tsp baking powder

1 tsp baking soda

1/2 tsp salt

1/4 tsp cayenne pepper, OPTIONAL. ( add with dry ingredients)

2 tsp pumpkin spices

1/4 cup vegetable oil

1 tsp white vinegar

1/2 cup light brown sugar

1/4 cup buttermilk

1/2 cup pumpkin puree

1/2 cup raisins

1/2 cup chopped toasted walnuts

1/4 cup toasted pepitas

1/4 cup flaked coconut

Preheat oven to 350*F. Line a muffin pan with paper liners.

Cream together Oil , buttermilk, pumpkin puree.

Stir in flour , baking powder, baking soda ,salt , pumpkin spices and sugar.

Next fold in raisins and walnuts.

Spoon into muffin tins.

Bake for 20 to 25 minutes or till tooth pick inserted in center comes out clean.

Eggless Sultana scones


The compleat Angler hotel on Marlow -on Thames serves sublime scones. what a treat to visit this 4 star English country house with stunning views of the Marlow River. The original recipe required an egg wash as a final dressing to the scones prior to baking ,but ,I omit this stem ,brush the scones with water and sprinkle on sugar .

Makes 16 scones

5 cups all -purpose flour

1 tbs double acting baking powder

2 tsp salt

1  1/4 sticks  (10 tbs ) cold ,unsalted butter , cut into bits.

3/4 cup sultanas (golden Rasins)

1  1/2 cups milk

3 tbs plus 1 tsp superfine granulated sugar

2 tbs water (for brushing )

In a bowl sift together the flour ,baking powder and the salt. Blend in the butter until the mixture resembles coarse meal. Stir in the sultanas, make a well in the center of the flour mixture, and add the milk and the sugar. , stir the milk and sugar mixture gradually into the flour mixture gradually until the mixture just forms a dough. and knead on a lightly floured surface for 30 seconds. Roll out the dough dough 1/2 inch thick  and with a 3 inch cutter cut out rounds. Transfer the rounds to an ungreased cookie sheet and  allow to rest for 1 hour. Brush the rounds with eggwash or water and sprinkle with sugar. Bake in the center of a preheated oven at 350*F for 20 minutes or until they are golden.

French Breakfast Puffs


During the holidays its great to impress your guests without too uch effort.Imagine their delight when you pull these delicious ,light cinnamon sugar topped muffins from your oven. These muffins turned some heads at the Champlain Valley Exposition in Vermont and was printed by Better Homes and Gardens.

Makes 12

1  1/2 cups all -purpose flour

1/2 cup sugar

1   1/2 tsp baking powder

1/4 tsp ground nutmeg

1/8 tsp salt

1 egg

1/2 cup milk

1/3 cup butter, melted

1/4 cup sugar

1/2 tsp ground cinnamon

1/4 cup butter ,melted

In a mixing bowl combine flour ,the 1/2 cup sugar , baking powder ,nutmeg and salt. Make a well in the center of the dry ingredients.

In another bowl beat egg slightly; stir in milk and 1/3 cup melted butter. Add egg mixture to flour mixture. Stir just till moistened (the batter may be lumpy ). Lightly grease muffin cups. Fill cups about 2/3 full with batter. Bake in a 350*F oven for 20 to 25 minutes or until muffins are golden.

Meanwhile ,in a shallow bowl ,combine the 1/4 cup sugar and cinnamon. Immediately dip tops of hot muffins into the 1/4 cup melted butter. Then into the cinnamon sugar mixture till coated. Serve warm.

Eggless Buttermilk Waffles


The best meals,for me, are weekend brunches. Sadly ,for years ,I used a health food store bought eggless toaster waffle, often times they were rubbery and tasteless,the only saving grace was the real maple syrup and some real butter. Luckily Asha Khatau thought of this and contributed this amazing recipe for those not able to eat eggs for various reasons. Brunch just got better!!!

Makes 8 Waffles

2 cups all purpose flour

1/2 tsp salt

1 tsp sugar

2 tsp baking powder

11/2 tsp baking soda

2 cups buttermilk

6 tbs melted butter

Sieve the flour and salt , baking powder ,baking soda and sugar. Stir melted butter and buttermilk together. Stir dry and wet ingredients together to make a smooth batter. Cover and keep aside for half an hour.

Preheat waffle iron.

Grease iron with butter. Pour batter with a ladle to cover the iron plates. Bake for 8 to 10 minutes or until light brown. Remove and serve immediately with hot syrup

Maple -Almond Granola


There is really nothing more versatile than Granola.It is great for breakfast ,especially as a topping for yoghurt,or folded into cookie dough, even as a dessert topping over ice cream or frozen yoghurt. I am positive you are going to enjoy making and eating this granola.

Photograph by Rahul Mahtani

4 cups rolled oats

1/4 cup sliced raw almonds

1/4 cup chopped pecans

1/4 cup raw pepita seeds

1/4 cup coconut shreds

1 teaspoon ground cinnamon

a pinch of kosher salt

1/2 cup pure maple syrup

4 tablespoons vegetable oil

4 tablespoons orange juice

1 teaspoon almond extract

Mixed dry fruit ,such as rasins ,cranberries,prunes etc

Preheat oven to 325*F

Combine maple syrup,oil, almond extract and orange juice.

Combine oats ,nuts, cinnamon and salt in a large bowl. Pour over the wet ingredients and stir well. Spread on to a cookie sheet and place in oven. Stir regularly till granola is light and golden brown. Leave on sheet till throughly cold. Add dry fruit of choice and serve.

Store in air tight containers, preferably refridgerated to maintain freshness.

Crunchy Chocolate peanut Banana Bars


I am always looking for a quick,but nutritious something to eat before my work outs. Now I am a huge endorserer of the nutritional value of bananas but to combine it with ceral in a transportable bar…someone answered the “on the go” person’s prayers.

I have no idea who sent me this recipe but you know who you are ,so thanks. I hope I have your permission to add lightly salted ,roasted peanuts and used raw sugar.

2/3 cup non fat dry milk

1 tablespoon unsweetened cocoa powder

11/2 tablespoons Raw sugar

1 very ripe banana

2 tablespoons roasted,lightly salted  nuts,chopped

1/4 teaspoon Vanilla

1/3 cup Grapenuts cereal

Spray a piece of foil or small cookie sheet with non stick cookie spray. Mix first three ingredients together. Mash the banana until fully pureed,mix in vanilla,the stir in the balance of the ingredients.

Form into two bars on the foil and freeze.