Oh I'll bet! I'm sure gonna try them. Jerry Mader -----Original Message----- From: [email protected] [mailto:[email protected]] On Behalf Of Sugar Sent: Tuesday, September 27, 2011 11:40 PM To: [email protected] Subject: Re: [CnD] Multi-Grain Scones
Hi Jerry, tjhey are not soft, but so yummy dipped in coffee or tea, or hot chocolate enjoy sugar 'Be Blessed ~Sugar ----- Original Message ----- From: "Jerry Mader" <[email protected]> To: <[email protected]> Sent: Tuesday, September 27, 2011 8:10 PM Subject: Re: [CnD] Multi-Grain Scones > Those do sound wonderful. > I don't know if I've ever had a scone though. > I think I'll try these. > Thanks Sugar. > Jerry Mader > > -----Original Message----- > From: [email protected] > [mailto:[email protected]] On Behalf Of Abby Vincent > Sent: Tuesday, September 27, 2011 10:43 PM > To: [email protected]; 'Sugar' > Subject: Re: [CnD] Multi-Grain Scones > > This sounds like one I get at Whole Foods Market except that one has > finely > ground dried fruits and nuts. Would it come out all right if I added > fruits > and nuts to this recipe? > Abby > > -----Original Message----- > From: [email protected] > [mailto:[email protected]] On Behalf Of Sugar > Sent: Tuesday, September 27, 2011 5:15 PM > To: 2006 Christmas Recipies > Subject: [CnD] Multi-Grain Scones > > Multi-Grain Scones > 10 Scones > > These scones are the perfect answer for the morning rush! Unlike a lot of > low fat foods, which can be so loaded with sugar that you feel hungry soon > after eating them, these are quite filling -- you can eat just half of one > and still satisfy the need for morning sustenance. Plus, you'll get in a > nice amount of bran for the day, an appropriate source of roughage. > > Ingredients: > 1 egg > 1/2 cup sugar > 5 tablespoons grapeseed or expeller-pressed canola oil > 1/8 teaspoon lemon zest > 1/2 cup oatmeal (not instant) > 1/4 cup wheat bran > 1 1/2 cups unbleached white flour > 2 tablespoons millet > 2 tablespoons poppy seeds > 1/2 teaspoon salt > 1 tablespoon baking powder > 1/2 teaspoon cinnamon > 1/2 cup milk > > Lemon Topping: > 3 tbsp freshly squeezed lemon juice > 1/4 cup confectioners sugar > > Instructions: > 1. Preheat oven to 375 degrees F. > > 2. Whisk the egg, sugar, and oil together in a bowl. Mix the lemon zest > and > all of the dry ingredients together in a separate bowl and stir with a > wooden spoon until all of them are evenly dispersed throughout. Slowly add > the dry ingredients into the egg, sugar, and oil, and mix to create a > thick > dough. Add the milk and mix well. > > 3. Lightly grease a baking pan. Scoop up tablespoonfuls of the dough and > drop them one by one in mounds onto the baking sheet, leaving 2 inches of > space between. You should have about 10 scones. Bake for 15-20 minutes, > just > until the crust is barely golden brown and the dough is dry. Remove from > the > oven and let cool for 10 minutes. With a fork mix the Lemon Topping > ingredients until the sugar is completely melded in. Drizzle 1 tablespoon > ever each scone. > > Nutritional Information: > > Per serving: > 375 calories > 10 g total fat (2 g sat) > 23 mg cholesterol > 62 g carbohydrate > 9 g protein > 5 g fiber > 120 mg sodium > > -Recipe reprinted with permission of DrWeil.com. > > > > > 'Be Blessed ~Sugar > _______________________________________________ > Cookinginthedark mailing list > [email protected] > http://acbradio.org/mailman/listinfo/cookinginthedark > > _______________________________________________ > Cookinginthedark mailing list > [email protected] > http://acbradio.org/mailman/listinfo/cookinginthedark > > _______________________________________________ > Cookinginthedark mailing list > [email protected] > http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
