A gourmet accompaniment for hot tea or espresso, blueberry and thyme scones can be ready in 30 minutes or less.
2 cups all-purpose flour
1 teaspoon salt
1 tablespoon baking powder
1/4 cup sugar
1 cup heavy cream
2 tablespoons fresh thyme leaves
Juice of half a lemon
1/3 cup blueberry jam or preserves
1 tablespoon whole milk
1. Preheat oven to 400 degrees F. In a large bowl, whisk together flour, salt, baking powder and sugar. Stir in cream to form dough, careful not to over-mix.
2. In a small bowl, combine thyme, lemon and preserves. Dump dough out onto a lightly floured surface and flatten the center making a small well. Pour mixture over dough and knead a few times to swirl preserves through dough.
3. Form into a flattened disk and use a sharp knife to cut into eight wedges. Place scones on a baking sheet and brush with milk. Bake for 12 to 15 minutes or until scones are golden. Serve warm with butter.
This festive granola is ideal for adding crunch to hot cereal, yogurt or pancakes and waffles. Bag the extra and take as a snack on a midmorning walk through the snowy winter wonderland.
8 cups of oats
1/2 cup firmly packed brown sugar
2 cups pecans
2 cups walnuts
2 cups slivered almonds
8 tablespoons ground cinnamon
1 tablespoon ground cloves
4 tablespoons freshly grated nutmeg
1/2 cup canola oil
2 cups honey
1 tablespoon pure vanilla extract
2 tablespoons pure almond extract
2 cups dried cranberries
Preheat oven to 350 degrees F. In an extra-large bowl, mix dry ingredients. Add oil, honey, and vanilla and almond extracts, tossing to coat. Spread on cookie sheets and bake for 10 to 15 minutes, turning often. Transfer to a large bowl and toss in cranberries. Serve warm or let cool completely and store in an airtight container.
A generous wedge of a warm cheesy quiche punctuated with Italian ham and gourmet mushrooms makes Christmas morning even more special. Using a ready-made pie crust will save you time as will making the quiche a day or two in advance – just reheat in the oven and serve.
Ready-made 10-inch pie crust
1 tablespoon olive oil
1 onion, finely chopped
8 ounces fresh Chanterelle mushrooms or other wild mushroom
4 ounces prosciutto, cut into matchsticks
2 cups milk
Pinch of salt
Freshly ground black pepper to taste
1/4 teaspoon Worcestershire sauce
1/2 cup shredded Fontina cheese
1. Preheat oven to 350 degrees F. Line a 10-inch pie, quiche or tart pan with crust, neatly crimping the edges. Set aside. In a large skillet over medium-high heat, heat olive oil and cook onion and mushrooms, stirring often, until tender, about 8 minutes. Stir in prosciutto, remove from heat and set aside.
2. In a large bowl, whisk together eggs, milk, salt, pepper and Worcestershire until well-blended. Stir in the cheese and onion-mushroom mixture. Pour over crust and bake for 40 to 45 minutes or until the top is golden and the filling is set. Remove from the oven and let cool for 15 minutes before serving.
If you have a large crowd to feed or simply love hearty breakfasts, here are a few of our favorite breakfast links:
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