Food Gift - Olive Oil Cranberry & Oat Scones - Mix In A Jar

These scones are made with Olive Oil instead of butter, yet are flaky and moist. The mix is simple and when layered in a jar makes a fun, colorful and unique gift. Olive Oil Cranberry & Oat Scones
Mix in a Jar

I have a few friends who love the idea of cooking, but get a little intimidated by the language in recipes some times. Once it calls for "cut in the butter" they stop reading. Here's a perfect gift and recipe if you know someone like that, including if that someone is you. For the cranberries I used a package from Melissa's Produce that I received at the IFBC (International Food Blogger Conference). I also buy their products because they're always in good condition and reasonable.

If dried cranberries are not your favorite, these can easily be made with dried cherries, apricots or other dried fruits. The scones freeze really well, so bake a couple for today and freeze some for that busy holiday morning.

Can you imagine how impressive you will look when, in the middle of everything else that's going on, you bring out home made, golden, hot fruity scones for everyone? Have fun with the decorating, and maybe personalize the tags. The recipe is super simple. Try the recipe for yourself, then fill a few jars. I really think they make cute food gifts with a lot of style.

This week I'll be posting a few different food gift ideas, so stay tuned or bookmarked or...you know what I mean.

Sending you the happiest wishes!
[To make the scones, follow this recipe. Directions for the Food Gift can be found below.]

Recipe: Olive Oil Cranberry & Oat Scones

1 1/2 cups All Purpose Flour
1/2 cup Oats
1 teaspoon Baking Powder
1 teaspoon dried Orange Zest
1/3 cup Brown Sugar
1 cup dried Cranberries
1/2 cup Heavy Cream
1 egg
1/2 cup Olive Oil

1) In a Medium bowl, stir together all the dry ingredients: flour, oats, baking powder, zest and brown sugar.
2) In another bowl, stir together all the liquid ingredients: cream, egg and oil.
3) Using a fork, toss and stir the liquid ingredients into the dry ingredients until it starts to ball up in lumps.
4) Remove all the dough onto a floured board or counter and push (or knead) the dough a few times to form a large ball. The dough will be very moist (more moist than the usual scone dough.)
5) Pat the ball into a large round disk about 6-8 inches in diameter (about 1 1/2 inches thick.)6) Sprinkle just a little flour on the top, then using a knife cut the circle in half, then in fourths, then in eighths.7) Place the triangles on a parchment lined baking sheet about an inch apart (*Optional - sprinkle with sugar) and bake in a preheated oven set on 350F for about 12-15 minutes or until golden and cooked through, but not too dry.***To FREEZE*** Place the baking sheet of triangles in the freezer BEFORE baking them. Let them freeze for a few hours, then bag them or put them in containers and take out for baking as needed. They can be frozen for a couple weeks. Baking may require a few more minutes.

TO MAKE THE FOOD GIFT:

1) In a bowl, mix 1 1/2 cups Flour and 1 teaspoon Baking powder. Then using a funnel, pour it into a Pint size jar.
2) For the next layer, top with 1/2 cup Oats. Then, 1 teaspoon of dried orange zest, then 1/3 cup Brown Sugar.
3) Add the 1 cup dried Cranberries as the topper.
4) Close up tight, and don't forget to copy and add these easy directions:

To Make Your Own Olive Oil Cranberry & Oat Scones:

1) In a Bowl, mix 1 egg, 1/2 cup Heavy Cream and 1/2 Cup Olive Oil.
2) Pour the Jar contents into the bowl and mix everything with a fork until combined.
3) Place the moist dough onto a floured board or counter and knead together just a couple times.
4) Form into a disk about 6-8 inches round. Cut in half, then into fourths, then into eighths.
5) Sprinkle with sugar. Bake the triangles, about an inch apart, on a parchment lined pan in a preheated 350F oven for 12-15 minutes. Enjoy!

Apple Ring Tarts - Simple Saturday

What can I tell you about these crispy, rustic, sweet, caramelized Apple Ring Tarts (with a surprise brandy soaked cherry in the middle) that can be made in just a few minutes? Well, 'nuff said.

Apple Ring Tarts

There are only a few ingredients to this:Yet, the flavor is Classic American Apple Pie with buttery layers of French Puff Pastry. You can make a few of these using just a couple apples, or make enough for a banquet. There is something about biting into your own little apple tart that can make you feel cozy and connected no matter where you are eating.

Recipe: Apple Ring Tarts

1 sheet of Puff Pastry
1-2 Apples (peeled, cored, and sliced in rings about 1/2" thick)
1/2 Lemon juiced + equal amount of water
1 cup Brown Sugar
2 Tbls. Cinnamon
**Optional (but so good) Dried Cherries - soak them in a few Tbls. of Brandy (or Apple Juice)**

1) Dust your work space with a little flour and roll out the Puff Pastry a few inches in all directions.

2) Dip each apple ring in a bowl of equal parts lemon juice and water, shake off the drips and hold for the next step.

3) Pour the brown sugar and cinnamon into a large zip-lock bag. Place a few apple rings in at a time and shake gently to coat thoroughly.

4) Place an apple ring on the rolled out puff pastry and cut a circle around the slice with at LEAST 1 inch extra all the way around. (I used the top of a large container to cut mine.)

Do this one apple ring at a time so you can use the space wisely.

5) Pull the sides of the pastry dough up and around each apple ring, crimping and pleating the dough as you go. Squeeze to make sure each crimp sticks to the other one.

6) Reuse the extra pastry dough by stacking pieces of it on top of each other and roll it back out. This preserves the layering in the puff pastry dough.7) Drop a brandy (or Apple juice) soaked dried cherry in the center hole. Place the tarts on a parchment lined baking sheet and into a preheated 375F oven for 20-25 minutes.

Turn the pan once during the baking and if the dough has puffed in the middle just give a quick press down on the center to release the steam and continue cooking. Cool for a few minutes before removing from the pan.

Garnish with Powdered Sugar or a Honey glaze.

GREAT NeWs! These freeze well! Before cooking them, place the pan in the freezer and when frozen you can place them in a bag or container. Cook straight from the freezer onto a baking pan, just add a couple minutes cooking time if needed.The apple slice is just soft enough, but still tangy. The pastry is flaky and melt-in-your-mouth. It's sweet without making your teeth ache. Then, there's that little brandy soaked cherry surprise to finish it off. What you don't know is that I have a few warm ones just waiting for me to stop talking, so~~

Stewed Apples - Simple Saturday

STEWED APPLES

So many family favorites are in the hands and hearts of people we love, but there are no real "recipes" for them. These Stewed Apples are one of the many things my Mother-in-law makes and we all love them on pancakes, over granola, beside scrambled eggs and just a big bowl of them hot from the...microwave? That's right. It's just that easy. When I asked her if she would share her recipe for these, I got an email that said:
******
Hi Cathy,

I have no recipe for the apples as I just put and taste. But, I will do my best.

6 apples peeled and cored and sliced
1/4 cup white or brown sugar
Hand full of raisins
1/2 stick of butter (cut into pats)
1/4 (?) cup water

Put all together, sprinkle with cinnamon and microwave until the right texture.
I suppose you could bake it as well.
******
How wonderfully easy and I can witness to how tender and sweet these are with just the right tang if you use Granny Smith Apples. Plus, I love the term "Put and Taste" and I'm adopting it for my blog. My mom - who is also an inventive and "taste with the heart" kinda cook has always made these amazing soups with whatever she had on hand, using the "Put and Taste" method. Love it!

If you don't have a microwave, you can old-school it and heat it up in a saucepan on the stove or even bake it in a dish (my preference). Do YOU cook things with the "Put and Taste" technique?

Duo of Melon Fresca w/Blackberry Granita - Miraval - Lets Lunch

Duo of Melon w/Blackberry Granita

Usually when I think of dessert the word chocolate is involved. A former chef/boss told me not to even bother with desserts that had fruit in them because Americans wouldn't call it dessert. This Duo Melon changed my mind, maybe it will yours, too.
Last year I was part of a wonderful blogging idea called Let'sLunch, that spanned the globe: several of us posted lunch time recipes at the same time. Today, we are continuing that fun by posting chilled dessert ideas. My Mid-Day food-fun includes recipes and posts from: Cowgirl Chef, and Tiger In The Kitchen, GeoFooding, Bon Vivant and others.

As it turned out, the chilled dessert theme gave me a great opportunity to also talk about my trip to Miraval. A few weeks ago, my daughter and I took a kind of "Mamma Mia" trip to a resort in Arizona where we experienced yoga classes, photography classes...
...and chances to learn from a health conscious chef.

Chef Chad Luethje

At the Miraval Resort I not only had the pleasure of eating flavorful and nutritious, yet luxurious tasting chilled desserts, I also got to keep the recipes. Here are a few pictures of my rendition of the Duo Melon w/Blackberry Granita and the inspiring Miraval Resort.

Miraval is set in the Arizona desert, but feels like an oasis of self growth, food and meditation surrounded by unpretentious and supportive teachers and staff.

As a guest, you have free reign to sign-up for any of the various classes they have organized, participate in Chef's tastings, or just relax with a walk through the labyrinth.
I was completely enthralled with the local, fresh and simple ingredients the chefs served to us in our 3 meals a day. My duo of Melons with Blackberry Granita is a perfect way to add fresh fruit into your day.

RECIPE: (adapted from Miraval, Arizona)
1 cantaloupe, peeled, seeded and chopped
1 honey dew Peeled, seeded and chopped
1 T. fresh mint, minced
1/4 cup pineapple, minced
1/4 cup fresh strawberries, minced
1/4 cup fresh blueberries
1 recipe Backberry Granita

Chop melons into large chunks and puree each melon separately in blender with fresh mint. Place in two separate containers. Add minced fruit to bowl or glass. Pour both purees into the bowl or glass at the same time. Garnish with fresh mint and granita.

BlackBerry Granita:

1 cup Blackberry Puree
1/4 cup water
1/4 cup sugar
3 oz. fresh squeezed lime juice

In a medium saucepan over med. heat bring the water and sugar to boil. Remove this from the heat and add the black berry puree. Add lime juice and stir well. Pour into 2" deep baking dish and freeze. Once the granita starts to set up, fluff with a fork every 15-30 minutes .

Breakfast, Brunch and Brinner (Uncle Bills, Tart, and Nutella Stuffed French Toast)

Breakfast is the meal I could eat ANY time of the day. I've been collecting a few pics from a couple of my favorite places for breakfast, and also wanted to give you one my own recipes that is a tummy-pleaser!

NUTELLA STUFFED FRENCH TOAST

Yeah, I know, this is not something to eat everyday, but what a way to start a day every now and then. If you make the serving sizes small, like shown above, they make great brunch additions to your table. At full size, they are a fabulous weekend kick-start.

Is there any meal more fun to go out for than Breakfast? Except for having it served to me in bed, my absolute favorite breakfast meal is at Uncle Bill's Pancake House in Manhattan Beach, California.
This cottage started as a residence in the early 1900's, then styled as a hometown breakfast cafe in the 70's, revamped again in the 90's and further expanded in 2000 to include a breathtaking Pacific Ocean view with umbrella coverings for shade.
I've been hanging out at Bill's for years. When I first started ordering my eggs and pancakes from one of their quaint booths, I was eating for two (pregnant with my son, who is 15, now.)

Matt, one of the family owners, is truly one of those "greet you, shake your hand with sincere warmth" kind of guys. He knows, or gets to know, everyone. It's the kind of place you might think is reserved for small towns in the mid-west, but here it is in gorgeous, sunny California with the most beautiful strand (to walk off your pancake gluttony) you'll ever want to see.
I used to bring my baby boy, carrier right beside me, to grab a breakfast wrap and coffee before errands.
As time passed, my husband and growing school-age son used to have a regular weekly breakfast tradition before work and school on Thursday mornings. And now, my High School boy meets his own friends there on the weekends.
One of my favorite folks there, Maria, remembers my son when he was shorter than her and gives him friendly grief for growing way, way past her, now. Another favorite, Greg, still brings my son a muffin and juice before we even get to the table. Great folks, and homey, tasty food keeps Uncle Bill's the "go-to" place for Breakfast or Lunch. I know people who have driven 2 hours on the weekend just to start their day at Bill's, then mosey down to the Pier and enjoy the beach, surf and sun.

I'm sure you've heard or know that Los Angeles is a sprawling city that seems to go on and on and on - mostly by car - and more cars - and more cars. So, if you live in the South Bay and want to meet friends from the Valley it's only fair to pick a middle ground. Often the middle ground will get you to the Original Farmer's Market area. The Grove is very well known and has many fine restaurants and the Farmer's Market holds plenty of choices, but one of my fave breakfast places actually lives just across the street on Fairfax Blvd and it's called: TART
From the outside, TART, doesn't give you a clue just how "cool" it looks inside. The eclectic styled main room includes a full glass view to the outside courtyard (my favorite area) that links to the Farmer's Daughter Hotel.
The courtyard includes small tables with umbrellas and views of sprawling cacti, and also lounge worthy cushioned corner seating with larger tables and shade chasing umbrellas.
This is the kind of place friends meet, families spread out, and couples make future plans, like Khali and Potsch (a couple planning their wedding.)
Now the food...oh, it's good! Chef Lauren Kyles has mixed soul, whimsy and classic all together to give you farm fresh and innovative choices.

Romain Lescaon keeps the whole place classy without feeling too "that-n-that" to laugh out loud with your buddies, and our server, Derek was attentive and charming.
TART serves breakfast, lunch and dinner; they even do special events and what a great place this would be for any meeting or party.
Check back for more recommendations for Breakfast places, because that gives me a great excuse for visiting them, Mmmmm.

Recipe: Nutella Stuffed French Toast

• 3 eggs
• 1 cup milk
• 2 teaspoons cinnamon
• 1 teaspoon sugar
• 3 Thick slices of Bread (Brioche/French/other Whole Loaf)
• 3-6 tablespoons Nutella
• 4-6 tablespoons butter
• Confectionary Sugar for topping
• Strawberries, Bananas, Raspberries (optional for garnish)
• 

1. Choose the size you want for your French Toasts: Cut your bread in half or quarters
2. Make a slit in each piece of bread and fill with a Tablespoon of Nutella; seal the edges as much as possible. (Optionally - add a slice of banana, also)
3. In a bowl, beat the eggs, milk, cinnamon and sugar til frothy.
4. Place each piece of Nutella filled bread into the egg mixture and soak for about 30 seconds on each side. (Drain on a rack over parchment paper for easy clean-up.)
5. In a large skillet: heat the butter on med. til very hot, but be careful not to over brown.
6. Cook each piece of egg soaked bread in the butter (about 2-3 minutes on each side) until browned and crisped. Be sure to cook on the edges also.
7. Remove to your serving plate, sprinkle with powdered sugar and garnish with fruit. Serve immediately.
8.