White Chocolate and Dried Cranberry Scones

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My dad shared this delicious scone recipe with me, with the bold claim that they are the best scones ever. I love scones, so I was anxious to give this recipe a try. While maybe not the best scones I’ve ever had, they are certainly in my Top 3. The white chocolate adds little pockets of sweetness that perfectly compliment the tart dried cranberries. I modified the recipe a bit by adding some white whole wheat flour (for fiber and texture) and some chopped walnuts.

Ingredients
2 cups of unbleached flour
1 cup white whole wheat flour (or use all unbleached flour for a lighter texture)
½ cup sugar
2 teaspoons baking powder
½ teaspoon salt
½ teaspoon baking soda
¾ cup (1 ½ sticks) chilled butter, cut into small pieces
1 cup dried cranberries
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1 cup white chocolate chips
1 cup buttermilk (or 1 tablespoon white vinegar plus enough whole milk to make 1 cup)

Preheat the oven to 425 degrees.

In a large bowl, mix together the flours, sugar, baking powder, salt, and baking soda.  Add the butter pieces and cut in the butter with a pastry blender until mixture resembles coarse crumbs. If you don’t have a pastry blender, use two butter knifes to cut the butter into the flour mixture. Here’s a quick video I found that shows you how to do this: http://youtu.be/vfMq-uVm5vc.

Stir in the cranberries, walnuts, and white chocolate chips. Add the buttermilk to the bowl and stir until the mixture forms a soft dough that clings together (dough will be sticky).

Lightly flour a flat work surface (I use my countertop) and your hands.  Divide dough in half and shape each half into a ball.  Pat each ball into an 8 inch circle.  Place the circles on a lightly greased cookie sheet.  Score each circle into 8 wedges with floured knife, cutting about ¾ of the way into the dough. (Note: baking the scones together in a circle, worked fine, but the edges of the scones remained soft (like the interior of the scone), rather than developing a nice crust. Next time I make these I am going to try separating the wedges before baking.)

Bake at 425 degrees for 16-18 minutes, or until lightly browned. Let cool for about 10 minutes, while you brew a cup of tea to enjoy with your warm scone.

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Fall Salad with Cranberries and Candied Walnuts

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I hope everyone had a wonderful holiday! We had a lovely time with family and friends; I feel truly blessed! Okay, back to the recipe . . .

This simple salad, topped with dried cranberries, candied walnuts, and creamy goat cheese is so delicious that it feels like I’m eating dessert, rather than vegetables. This is a great salad to have during the fall and winter months when tomatoes and other common salad vegetables are out of season.

Ingredients
1 cup chopped walnuts
1/2 cup sugar
6-8 cups of your favorite salad greens (I combine mixed greens with baby spinach)
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1/2 cup creamy goat cheese
Vinaigrette salad dressing

In a medium pan, over medium heat, add the walnuts and sugar. Cook, stirring constantly, until the sugar melts and the walnuts are thoroughly coated. It will take several minutes before the sugar begins to melt, so be patient. Melted sugar gets extremely hot, so if a walnut happens to pop out of the pan during the cooking process, don’t try to pick it up with your bare hands, or you will get a bad burn (unfortunately I know this from experience). When coated with sugar, pour the walnuts out in a single layer on a sheet of waxed paper or foil to cool.

Wash and dry the salad greens and place them into a salad bowl. Sprinkle the dried cranberries and candied walnuts (after they have cooled) over the salad greens. Toss gently to mix.

Plate individual portions of salad, and then place a few pieces of goat cheese on each portion. Drizzle with your favorite vinaigrette dressing and serve.

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Jamie’s Cranberry Spinach Salad

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Okay, get your grocery list and write down these ingredients — no really, this salad is that good. Below is my version of the recipe (which can change depending on the ingredients that I have on hand), but click here to see the original recipe on allrecipes.com. I serve mine with sautéed chicken to make a delicious main dish salad. Mmmm, it makes me happy just thinking about it!

Ingredients
1 tablespoon butter
3/4 cup slivered almonds
1 pound spinach, rinsed and torn into bite-size pieces
1 cup dried cranberries
1/2 cup white sugar
2 teaspoons minced onion
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1/4 cup rice wine vinegar
1/4 cup apple cider vinegar
1/2 cup vegetable oil

In a medium saucepan, melt butter over medium heat. Add almonds and cook until lightly toasted, stirring frequently. Remove from heat, and let cool.

In a large bowl, combine the spinach with the toasted almonds and cranberries.

In a medium bowl, whisk together the sugar, onion, paprika, rice wine vinegar, apple cider vinegar, and vegetable oil, until the sugar is dissolved. Toss with spinach just before serving.  Enjoy!

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