River Run Recipes
White Chocolate
and Cranberry Scones
Serve just barely warm or room temperatre. Perfect with tea or coffee... and they tuck neatly into your backpack for a quick snack while enjoying the outdoors.
3 cups flour
1/2 cup white sugar
6 tsp. baking powder
1 tsp. salt
3/4 cup cold butter
1 cup milk
1 large egg
1cup fresh cranberries
1 cup white chocolate chunks/chips
Mix items 1-4
Cut in butter.
Add cranberries and white chocolate.
Add milk and beaten egg
Mix until combined, DO NOT over-mix. Divide dough in two; pat 1/2 into a
3/4" thick circle and cut into 6 wedges.
Do same with second half. Bake at 375 until golden brown (about 20-25 minutes)
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Southwest Eggs Benedict
Cook the eggs as you like - poached, fried, scrambled.
Serve with hot black beans and crisp bacon. If you make cornbread
with a mix use a 14-15 oz package.
Makes: 4 servings
1/4 cup minced onion
1/4 cup white vinegar (wine or distilled)
7 tbsp. butter or margarine
2 tablespoons ground chili powder
1/4 teaspoon cumin seed
1/2 cup chicken broth
4 pieces cornbread (about 4 in. square), split, buttered and toasted
1 firm ripe avocado (about 1/2 lb.) pitted, peeled and thinly sliced
4-8 large eggs, cooked to taste
1. In an 8-10" frying pan, combine onion, white vinegar, 1 tablespoon of
butter, ground chili and cumin seed.
Stir often over high heat just until sizzling for 2-3 minutes.
2. Add broth and boil until reduced to about 1/2 cup, 3-4 minutes. 3. Scrape
mixture into a blender. Whirl until very smooth
then whirl in remaining 6 tablespoons butter in chunks.
4. Place cornbread, toasted side up on plates and garnish equally with avocado
slices. Put eggs on cornbread
and spoon chili sauce over them.
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